Before Bread Machines and Active Dry Yeast

Bread-making in the nineteenth century was very similar to modern, home bread-making with one exception. The cooks at Simons Mansion had to make their own yeast.

From Miss Beecher’s domestic receiptbook: designed as a supplement to her Treatise on domestic economy.

 Homemade Yeast

4 quarts water

2 handfuls hops

8 peeled potatoes

Batter

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.