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Julie M. Clagett cookbook, 1908-1914

Page 62

62
Potato yeast
Boil, peel, & mash 9 potatoes, & mix with them 12 tablespoonfuls flour, & 6 of sugar, mix them well together, & add the water the potatoes were boiled in until the mixture is of the consistence of thick cream. Set it away until nearly cold, then add a cup of good yeast. After it has worked allow nearly a cup of yeast to a gil flour. Make your dough with lukewarm water, & very soft.
Flannel cakes
[illegible? a tablespoon of butter in a gil milk, & then let cool. Beat 5 eggs very light & add to it, with 3 pts flour, some salt, & a cup of yeast. It should be light in 3 hours, bake on griddle, or in waffle irons.
Hop yeast
[Pael?] & boil 1 doz potatoes in fruit water enough to cover them. When they are boiled soft mash them in the water & thicken while it is scalding hot with flour, a little thicker than pancake batter. When it is sufficiently cool, add a little hop yeast to [ease?] it. When it [rises?] it will be fit for use. It should be tightly covered.

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62 Potato yeast Boil, peel, & mash 9 potatoes, & mix with them 12 tablespoonfuls flour, & 6 of sugar, mix them well together, & add the water the potatoes were boiled in until the mixture is of the consistence of thick cream. Set it away until nearly cold, then add a cup of good yeast. After it has worked allow nearly a cup of yeast to a gil flour. Make your dough with lukewarm water, & very soft. Flannel cakes [illegible? a tablespoon of butter in a gil milk, & then let cool. Beat 5 eggs very light & add to it, with 3 pts flour, some salt, & a cup of yeast. It should be light in 3 hours, bake on griddle, or in waffle irons. Hop yeast [Pael?] & boil 1 doz potatoes in fruit water enough to cover them. When they are boiled soft mash them in the water & thicken while it is scalding hot with flour, a little thicker than pancake batter. When it is sufficiently cool, add a little hop yeast to [ease?] it. When it [rises?] it will be fit for use. It should be tightly covered.