Potato Yest

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the first yest recipe
For the second yest recipe
For raising bread with the second yest
Instructions (9)
  1. Boil rather more than a quarter of a peck of potatoes; bruise them through a colander; add half a pound of fine flour, and thin it with cold water till it is like a thick batter.
  2. Add three table-spoonfuls of good yest; let it stand for an hour, and make your bread.
  3. This yest will always serve to make fresh from.
Another way
  1. Weigh four pounds of raw potatoes pared; boil them in five pints of water.
  2. Wash and rub them through a sieve with the water in which they were boiled.
  3. Add four table-spoonfuls of good brown sugar; when milk-warm, put to the mixture three pennyworth of fresh yest; stir it well, and let it work in an open vessel.
  4. It will be fit for use in about twelve or fourteen hours.
  5. About a pint and a half of this mixture will raise eighteen pounds of coarse flour; it may be put to rise over-night and will be ready to knead the first thing in the morning.
  6. It should be left to rise in the loaf four or five hours, before it is put in the oven.
Original Text
Potato Yest. Boil rather more than a quarter of a peck of potatoes; bruise them through a colander; add half a pound of fine flour, and thin it with cold water till it is like a thick batter. Add three table-spoonfuls of good yest; let it stand for an hour, and make your bread. This yest will always serve to make fresh from. Another way. Weigh four pounds of raw potatoes pared; boil them in five pints of water. Wash and rub them through a sieve with the water in which they were boiled. Add four table-spoonfuls of good brown sugar; when milk-warm, put to the mixture three pennyworth of fresh yest; stir it well, and let it work in an open vessel. It will be fit for use in about twelve or fourteen hours. About a pint and a half of this mixture will raise eighteen pounds of coarse flour; it may be put to rise over-night and will be ready to knead the first thing in the morning. It should be left to rise in the loaf four or five hours, before it is put in the oven. [341] PICKLES.
Notes
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