Bread-making in the nineteenth century was very similar to modern, home bread-making with one exception. The cooks at
had to make their
own yeast. Simons
From Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.
4 quarts water
2 handfuls hops
8 peeled potatoes
1/3 Indian meal (cornmeal)
2/3 rye meal
1 pint cold water
1 tea cup molasses
1 tablespoon ginger
1 teacup distillery yeast
Boil hops and potatoes until soft. Mix and strain through a sieve. Make a batter of the meals and cold water; amount of meal may vary, but keep proportions correct; boil for 10 minutes. When cool as new milk, add remaining ingredients.
From "Memories in the Kitchen: Bites and Nibbles From 'Bryony'"
All proceeds benefit Big Brothers Big Sisters of Will and Grundy Counties. www.bbbswillgrundy.org.
Order the cookbook at www.bryonyseries.com/Dalton_s_Dry_Goods.html.