Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Salt Hop Yeast
From Twentieth century home cook book, 1905
Serves 10
Adjust yeast quantity based on season.
A modern interpretation · AI-generated from the original record
Ingredients
- a gallon of cold water
- eight good potatoes
- one teacupful of salt
- one of white sugar
- one cup of lively yeast
Method
Boil potatoes in water, mash, and mix with salt and sugar.
Add boiling hop-water, let cool, then add yeast.
Strain and bottle.
Nutrition per serving
218Calories
8 gProtein
47 gCarbs
1 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 6. The excerpt below is the record exactly as published.
Salt Hop Yeast. — Put a gallon of cold water on the fire; let it come to a boil, and then put into it eight good potatoes and boil until well done, when they must be mashed fine, together with one teacupful of salt and one of white sugar. Directly after taking out the potatoes, put a handful of hops into the water, and let it boil while you are preparing the potatoes. Mix these with the hop-water, which must be boiling hot when added, and unstrained. When nearly cold, add one cup of lively 3''eas
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