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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 82
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Potatoe Yeast Boil potatoes of the mealy sort, skin & mash them thro' a cullender, put to them boiling Water to make the mash of the consistence of common beer Yeast, a pound of potatoes will make a Quart to which add two spoonfuls of Yeast & two of coarse sugar when it is just warm, keep it by the fire 'till it has done fermenting - N:B: this is the most desirable yeast for Cake as it is never bitter; it will keep some time good -
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Potatoe Yeast Boil potatoes of the mealy sort, skin & mash them thro' a cullender, put to them boiling Water to make the mash of the consistence of common beer Yeast, a pound of potatoes will make a Quart to which add two spoonfuls of Yeast & two of coarse sugar when it is just warm, keep it by the fire 'till it has done fermenting - N:B: this is the most desirable yeast for Cake as it is never bitter; it will keep some time good -
Szathmary Culinary Manuscripts and Cookbooks
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