Home › The Principles of Cookery › Yeast, Potato

Yeast, Potato

Boil any quantity of good potatoes in their jackets. When done enough, peel, weigh, and mash them quickly, and with each pound mix a quart of boiling water. Rub the mixture through a hair sieve, and add an ounce of honey or brown sugar to each pound of potatoes. Boil the mixture till it is as thick as batter; pour it out, and when lukewarm, stir into it a large table-spoonful of solid yeast to each quart of water. Cover the mixture with a cloth; it will be ready for use in twenty-four hours. Double the quantity of this yeast as of beer yeast will be needed. The next time yeast has to be made, use a bottle of this preparation (first pouring off the thin liquid from the top) instead of fresh yeast. Fresh yeast will, however, be required every two months.