Unrivaled Yeast
Ingredients
- 2 ounces of the best hops
- 4 quarts of water
- 1/2 cupful of salt
- 1/2 cupful of brown sugar
- 1 quart of flour
- 6 medium-sized potatoes
Instructions
On one morning boil the hops in the water half an hour; strain it, and let the liquor cool to the consistency of new milk; then put it in an earthen bowl and add salt and brown sugar; beat up flour with some of the liquor; then mix all well together, and let it stand till the third day after; then add potatoes, boiled and mashed through a colander; let it stand a day, then strain and bottle and it is fit for use. It must be stirred frequently while it is making, and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast; if care be taken to let it ferment well in the bowl, it may immediately be corked tightly. Be careful to keep it in a cool place. Before using it shake the bottle up well. It will keep in a cool place two months, and is best the latter part of the time. Use about the same quantity as of other yeast.
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Source
The White House Cookbook (1887)