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Dry Yeast

A potato and hops dough that rises with yeast, rolled and cut into cakes to dry.

From an old cookbook · modernised transcription
By Des Moines. Plymouth church. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and tea work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 136 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Dry Yeast

Ingredients

Directions

Prepare the potatoes and hops

  1. Soak the potatoes.

  2. Stir in a little flour and let rise.

  3. Wash the potatoes clean.

  4. Boil without peeling.

  5. Boil the hops with the potatoes, loose.

  6. Peel and mash the potatoes.

Make the dough

  1. Mix with a pint of flour.

  2. Strain the water from the hops into the mixture.

  3. When cool, stir in the yeast.

  4. Let rise twenty-four hours.

Shape and dry

  1. Mix with Indian meal.

  2. Roll out and cut it into cakes to dry.

Nutrition, whole recipe (rough)

616Calories
17 gProtein
1 gFat
132 gCarbs

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Hopnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Des Moines. Plymouth church. [from old catalog]. 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. See the original page.

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. Potato + teatop 10% of all pairs
    Smell alikemoderate
    Cooked together136 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + teatop 25% of all pairs
    Smell alikelow
    Cooked together449 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Hops + flourtop 32% of all pairs
    Smell alikelow
    Cooked together10 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Hops + potatotop 39% of all pairs
    Smell alikelow
    Cooked together3 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Potatoes
Form the starchy bulk of the cake and hold moisture.
Hops
Add bitterness and aroma to the cake.
Flour
Gives the mixture body and structure as it binds with the potato.
Yeast
Causes the mixture to rise during the long fermentation.

The step that matters

When cool, stir in the yeast. Yeast is killed by hot liquid, so the mixture must cool before the yeast goes in. Otherwise it will not rise properly during the long wait.

Swap the potato

How well each one fits the dish's main ingredients (hops, flour, tea):

  1. Potatothe original
  2. Arrowrootfits about as well
  3. Mustardfits about as well
  4. Lettucefits about as well

Fit is the average pairing score against hops, flour, tea. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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