Recipes > Breads > Yeast > Yeast Receipt No. 2

Yeast Receipt No. 2


  • 6 grated raw potatoes
  • 1 cupful of brown sugar
  • 1/2 cupful of salt
  • 2 quarts of flour


Mix these together, and add enough water to make a batter as thick as that used for griddle cakes.

Pour two quarts of boiling water on as many hops as one can hold in the hand. Let them boil for five minutes. Strain off the water, and while hot add it to the batter. When it is lukewarm add a cupful of yeast, or a yeast cake. Let it stand several hours in a warm place until it rises, or the top is covered with bubbles. Then place in glass preserve jars, and keep in a cool place. Use a granite-ware saucepan and a wooden spoon when making yeast, in order to keep a good color.


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The Century Cook Book (1901).

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