Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hop | 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
- two quarts of water
- one cup of hops
- one cup of sugar
- a cup of salt
- a cupful of sweet
- four good potatoes
- one dessert-spoon of ginger
- 42 what to get
Directions
It is a convenience to know how to make good yeast when you cannot buy it. If you have not sweet old yeast to start the new with, you can create some by making of flour and water a thin batter, and letting it stand in a warm place till fermented. This will be as efiective as old yeast for starting the new and fresher, giving a sweet and pleasant flavor to the bread. When yeast is entirely new, you get sweeter bread than when started with old and half-decayed yeast, which produces an unpleasant flavor with a certainty. When it has a tart smell and a watery appearance on the surface it is too stale to use.
Home-made dried yeast-cakes are not reliable,
HOME-MADE YEAST. 41
and do not make bread of the first quality. Potato yeast is reliable, and considered better than that made in the usual way. The dough made from it does not sour as readily, but will remain perfectly sweet until it has increased twice the original quantity, requiring a little extra time for rising. Bread made from this yeast is sweet, light, and does not dry quickly. Yeast made from the following receipt will keep four weeks in hot weather, in a cold place : —
Two quarts of water.
One cup of hops.
Four good potatoes.
One cup of sugar.
One dessert-spoon of ginger.
Half a cup of salt.
Boil the hops half an hour in the two quarts of water. Peal, boil, and mash the potatoes very fine. Strain the hop- water through a fine strainer and mix with the potato, sugar, ginger, and salt. When blood-warm stir in a cupful of sweet and lively yeast, or a cake of compressed, dissolved in warm water. Keep it covered in a warm room five or six hours, when it is usually sufiiciently effervesced. While getting light give it a good beating several times. When sufficiently light.
42 WHAT TO GET FOR BREAKFAST.
pour it into sweet glass jars, cork tight, and keep it in a cool cellar or place.
Less sugar and salt may be used in cold weather, as these are desis^ned to arrest excessive fermenta- tion. The ginger is intended to keep the yeast from souring. The quantity directed does not affect the flavor of the bread. Some use flour to thicken yeast, but it will keep longer without. Those who have once used these directions are un- willing to relinquish them.