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English cookbook, 1820
Page 261
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while - and make it up - It is much improved by being bottled - Artificial Yeast Miss Leigh - Pour a quart of boiling water, upon a pound of Malt bruised rather finer than when you ground for brewing, and let it stand till it becomes Milk warm, cooling it out of doors to that state as quick as you can - then add to it one gill of your last made yeast, and let the mixture stand four hours, covered up so that it may continue of a new milk heat - Whilst it is cooling, put an ounce of hops into a Pan - pour over them a quart of boiling water - and let them boil forty minutes - then squeeze the hops quite dry - put the hop water to the malt, letting all stand together one hour, and press out the liquid & cover the whole -- This is the yeast - bottle it whilst just warm in stone bottles and it will be ready for use in twenty four hours - On your first preparing the yeast, as you will have none of a former making to add to you malt liquor you may substitute for it twice the quantity (that is a pint instead of a gill) as above directed) of common Beer yeast - In making your bread the water to
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while - and make it up - It is much improved by being bottled - Artificial Yeast Miss Leigh - Pour a quart of boiling water, upon a pound of Malt bruised rather finer than when you ground for brewing, and let it stand till it becomes Milk warm, cooling it out of doors to that state as quick as you can - then add to it one gill of your last made yeast, and let the mixture stand four hours, covered up so that it may continue of a new milk heat - Whilst it is cooling, put an ounce of hops into a Pan - pour over them a quart of boiling water - and let them boil forty minutes - then squeeze the hops quite dry - put the hop water to the malt, letting all stand together one hour, and press out the liquid & cover the whole -- This is the yeast - bottle it whilst just warm in stone bottles and it will be ready for use in twenty four hours - On your first preparing the yeast, as you will have none of a former making to add to you malt liquor you may substitute for it twice the quantity (that is a pint instead of a gill) as above directed) of common Beer yeast - In making your bread the water to
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