Barm—Australian

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Total: 360 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

2 qts. of cold water ↝ Water, tap [Tap water]
1/2 oz. of hops tied up in a muslin bag
6 good-sized peeled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
1 teacupful moist sugar ↝ Sugar, NFS [Sugars and honey]
a small teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a teacupful old barm—of the same sort if possible

Instructions (4)

In 2 qts. of cold water put 1/2 oz. of hops tied up in a muslin bag, with 6 good-sized peeled potatoes.
Boil all together until quite soft, then mash through a colander, pouring them and the liquor on 1 teacupful of moist sugar, and a small teaspoonful of salt.
When tolerably hot, add a teacupful old barm—of the same sort if possible, cover, and it will be fit for use in 6 hours.

Storage

The bottle or jar in which the barm is kept must not be corked for some hours, and then only loosely, or the bottle will burst.

Original Text

Barm—Australian. (Mrs. Penrose Rogers, Falmouth. 1881.)
In 2 qts. of cold water put ½ oz. of hops tied up in a muslin bag, with 6 good-sized peeled potatoes. Boil all together until quite soft, then mash through a colander, pouring them and the liquor on 1 teacupful of moist sugar, and a small teaspoonful of salt. When tolerably hot, add 'a teacupful old barm—of the same sort if possible, cover, and it will be fit for use in 6 hours.
The bottle or jar in which the barm is kept must not be corked for some hours, and then only loosely, or the bottle will burst.

Notes

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