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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

BEER YEAST
 

 Take 4 large potatoes, 1 double handful of hops, put in a sack and boil with the potatoes; dip the potatoes out of the water when done into a gallon crock and mash them fine, then pour the water over gradually; mix well, then fill the crock with cold water and stir in 1/2 cup of salt, 1 cup of sugar, 1 pint of good yeast; then set in a warm place to ferment. Eight hours will suffice, and then tie up and keep in a cool place.

Sister Eliza A. Wenger, Long Glade, Va.
 
 

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