Yeast

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
For a half peck loaf
Instructions (6)
  1. Thicken two quarts of water, with fine flour about three spoonfuls; boil half an hour.
  2. Sweeten with near half a pound of brown sugar.
  3. When near cold, put into it four spoonfuls of fresh yeast in a jug, shake it well together, and let stand one day to ferment near the fire, without being covered.
  4. There will be a thin liquor on the top, which must be poured off.
  5. Shake the remainder, and cork it up for use.
  6. Take always four spoonfuls of the old to ferment the next quantity, keeping it always in succession.
Original Text
To make Yeast. Thicken two quarts of water, with fine flour about three spoonfuls; boil half an hour, sweeten with near half a pound of brown sugar; when near cold, put into it four spoonfuls of fresh yeast in a jug, shake it well together, and let stand one day to ferment near the fire, without being covered. There will be a thin liquor on the top, which must be poured off, shake the remainder, and cork it up for use. Take always four spoonfuls of the old to ferment the next quantity, keeping it always in succession. An half peck loaf will require about a gill.
Notes
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