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 1906 COOKBOOKBREADS, PAGE 2 >  Potato Yeast >

 

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

BREADS - WARM AND COLD

POTATO YEAST
 

 Take 2 medium-sized potatoes and grate them; take a small pinch of hops -peachtree leaves will do- and boil in a quart of water; strain, and add 1 tablespoonful each of salt and sugar. Let it come to a boil, then stir in the grated potatoes. When cool, add a little good yeast; set it away until it rises, then it is ready for use. Keep in a cool place. One teacupful of the yeast is enough to make 10 or 12 loaves of bread.

Sister Rachel E. Gillett, Camp Verde, Ariz.
 
 

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