Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hop | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three quarts of boiling water
- one teaspoonful of powdered alum
- a pint of meal
- a small handful of loose hops
- 3 use it wet if preferred
- four large
- one dessert spoonful of compressed hops
- three quarts
- one teacup of white sugar
- three cakes of warner's compressed yeast
- one teacupful of good liquid yeast
- 6 o'clock in the afternoon in summer if made up by 10
- salt
Directions
Take half a pint of meal, and mix it with water about as warm as is used to make up light bread or rolls. Make it about as stiff as corn bread for kitchen use ; add half a cake of yeast. It will lighten in just the same time as other yeast.
RULES FOR BREAD AND CAKE MAKING. 3
Use it wet if preferred, or stir more meal in it ; let it stand a few hours more, and make it into cakes to dry.
MRS. CHARLES H. GIBSON'S VERY BEST HOP AND POTATO YEAST.
Take four large or eight small potatoes, wash clean, leaving on the skin, let them lie in cold water for half an hour, then put on to boil with three quarts of boiling water, and one dessert spoonful of compressed hops, or a small handful of loose hops. Let all boil until the potatoes are done, then pour the water off, remove the skins, take out the hops, and mash the potatoes very smooth, adding the water the potatoes and hops has been boiled in. If much water has boiled away, add more boiling water, so as to have nearly three quarts. Let this mixture cool, then add one teacup of white sugar, one of salt, one teaspoonful of powdered alum, and three cakes of Warner's Compressed Yeast, dissolved in lukewarm water; or one teacupful of good liquid yeast, but I much prefer Warner's Compressed Yeast. Set it in a pan or earthen jar, with a cover on it, by the fire in winter, to rise, away from the fire in summer. When it has risen well, which it ought to do by 6 o'clock in the afternoon in summer if made up by 10 A. M. (in winter it takes longer), stir well and bottle. This yeast will keep on ice two weeks in warm weather and longer in cold.