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American cookbook, 1850-1870
Page 12
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To make yeast. 1 pint of malt, 1 good handfull of hops, put them into 1 1/2 gallons of water, and boil down to 1 gal. When cool, mix 1 tea cup of salt, 1 of ginger, one of sugar one of molasses together, stir them into the yeast, strain all through a thin cloth and when almost cold, add some old yeast. Then put away in a stone jug, and cork tight. It will be fit for use in a couple of days. Must be well shaken before using.
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To make yeast. 1 pint of malt, 1 good handfull of hops, put them into 1 1/2 gallons of water, and boil down to 1 gal. When cool, mix 1 tea cup of salt, 1 of ginger, one of sugar one of molasses together, stir them into the yeast, strain all through a thin cloth and when almost cold, add some old yeast. Then put away in a stone jug, and cork tight. It will be fit for use in a couple of days. Must be well shaken before using.
Szathmary Culinary Manuscripts and Cookbooks
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