DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

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Page 11

11 To make Yeast.
Mix two quarts of soft water with wheat flour to the consistence of thick gruel, or soft hasty pudding. Boil it gently half an hour, & when almost cold stir into it half a pound of common Sugar, & four spoonfuls of good yeast. Put it into a large Jug, or earthen vessel with a narrow top, and set it before the fire that it may have a moderate heat, toferment. When the fermentation has reached its height, or just as the top begins to fall, remove it from the fire. The fermentation will throw up a thin liquor to the top, which must be poured off. Keep the remainder for use, in a cool place, in a bottle or jug tied over. The same quantity as a common yeast will suffice to brew, or to bake with. Four spoonfuls of this will make a fresh quantity, as above.
To make Potato Yeast.
Boil some potatoes in the Skins very dry. Press them through a sieve with as little water as possible. To a quart of the batter put two ounces of brown Sugar, and two spoonfuls of good yeast. Ferment, & keep it as above. "From the Baker [at Neath?]".

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11 To make Yeast. Mix two quarts of soft water with wheat flour to the consistence of thick gruel, or soft hasty pudding. Boil it gently half an hour, & when almost cold stir into it half a pound of common Sugar, & four spoonfuls of good yeast. Put it into a large Jug, or earthen vessel with a narrow top, and set it before the fire that it may have a moderate heat, toferment. When the fermentation has reached its height, or just as the top begins to fall, remove it from the fire. The fermentation will throw up a thin liquor to the top, which must be poured off. Keep the remainder for use, in a cool place, in a bottle or jug tied over. The same quantity as a common yeast will suffice to brew, or to bake with. Four spoonfuls of this will make a fresh quantity, as above. To make Potato Yeast. Boil some potatoes in the Skins very dry. Press them through a sieve with as little water as possible. To a quart of the batter put two ounces of brown Sugar, and two spoonfuls of good yeast. Ferment, & keep it as above. "From the Baker [at Neath?]".