|
Classic
Cook Books
< last page | next page >
page 8
In another way.
Boil one pint hops in two gallons water for half an hour, strain into a crock
and let it become lukewarm; add two even tea spoons salt and a pint best brown
sugar; mix half a pint flour smooth with some of the liquor, and stir all well
together. Three days later add three pounds boiled and mashed potatoes, stir
well and let stand a day or more; then strain and put in jugs, but for a day or
two leave the corks loose. The yeast should be made two weeks or more before
using, as it improves with age. Shake the jug well before using.
Potato yeast.
Peel and boil five potatoes, mash; add a tablespoonful of flour, a pinch each of
sugar and salt and when bloodwarm add one and a half gills of stock yeast, and
let it ferment for six hours.
Potato yeast with hops.
Take two handfuls of hops, put half a gallon water over them in a new coffee
pot, and boil
< last page | next page >
Classic
Cook Books
|
