Bitter Yeast (to Cure). No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

1 qt. of yeast ↝ Yeast [Not included in a food category]
a gallon of cold water ↝ Water, tap [Tap water]
2 good handfuls of bran ↝ Oat bran, raw [Cereal Grains and Pasta]
a good lump of red hot (not black) coal

Instructions (4)

Put all in some large crock or pan, to remain for 24 hours.
At the end of that time pass the water and yeast through a tammy, when the bran will remain behind.
The water and yeast which passes through the tammy must stand 24 hours more.
Taste the yeast after putting it through the tammy, and, should it still be bitter, throw into the pan a good lump of red hot (not black) coal to remain with yeast and water all the second 24 hours till you pour off the water.

Original Text

Bitter Yeast (to Cure). No. 2. (Mrs. Thomas, Birk Hall. 1895.)
To 1 qt. of yeast allow a gallon of cold water and 2 good handfuls of bran.
Put all in some large crock or pan, to remain for 24 hours. At the end of that time pass the water and yeast through a tammy, when the bran will remain behind. The water and yeast which passes through the tammy must stand 24 hours more.
Taste the yeast after putting it through the tammy, and, should it still be bitter, throw into the pan a good lump of red hot (not black) coal to remain with yeast and water all the second 24 hours till you pour off the water. There is some secret virtue in the coal, so that, if you have no bran, you may use it and water alone to cure the bitterness.

Notes

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