Skip to main content

Manufacture of Yeasts

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Malt and flour work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 260 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Manufacture of Yeasts

Ingredients

Directions

  1. Heat 16 Scotch pints of water to 164°F (73°C) and mix with 24 lbs. of crushed malt. Let it sit for 3 to 4 hours in a warm place.

  2. Transfer the mixture to a malt press and draw off the wort, reserving 3 pints.

  3. Add 3 pints of water to the wort to bring the temperature up to 120°F (49°C).

  4. Stir in 112 lbs. of flour to create a batter.

  5. Gradually stir in 40 pints of boiling water, adding 4 pints at a time until the mixture begins to liquefy.

  6. Add the reserved 3 pints of wort.

  7. Cool the mixture until the temperature drops to between 80°F and 90°F in winter, or 60°F and 70°F in summer.

  8. Add 13 pints of matured barm to the cooled mixture, allowing it to sit for 3 to 4 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Malt + flourtop 24% of all pairs
    Smell alikelow
    Cooked together260 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

You might also like

Green Corn PuddingGreen Corn Pudding64 recipesCornmeal mushCornmeal mush12 recipes