Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Tanzy Yeast
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Use one cake for three loaves of bread.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pt water
- 1 large potato
- about 10 tanzy leaves
- 2 tablesp flour
- 1 cake compressed yeast
- 1 tablesp sugar
- 1 teasp salt
- about 1 1/2 pts white corn meal
Method
Boil potato and tanzy leaves in water, mash potato, then add flour, dissolved yeast, sugar, and salt.
Mix in corn meal until stiff, roll out, cut into squares, and dry.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 6. The excerpt below is the record exactly as published.
Tanzy Yeast Boil together in 1 pt water, 1 large potato, and about 10 tanzy leaves. When the potato is soft, skim out the tanzy leaves, mash the potato fine and when lukewarm stir in 2 tablesp flour and 1 cake compressed yeast, dissolved in a lit- tle lukewarm water, 1 tablesp sugar and 1 teasp salt. Set away in a warm place until light and foamy, then stir in about iy2 pts white corn meal.
Cook this with the app: pantry check, scaling, and the assistant.