Why it works: Potato and sugar are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Hop Yeast
Ingredients
Directions
Make the hop liquid
Take eight to ten large pared potatoes and a pint good hops in a bag; put these in two quarts of water and boil until the potatoes are done.
Mash the boiled mixture and strain it through a colander.
Finish and store
Add one teacup sugar and half a cup of salt.
When the mixture has cooled enough, add a teacup of good yeast, stir frequently until it has risen enough to bottle.
Keep the finished yeast in a dry, cool place.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Potato + sugartop 30% of all pairsSmell alikelowCooked together3,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Their starch thickens the boiled liquid and gives it body.
- Hops (in the method)
- They add bitterness and aroma, and their natural compounds help keep the brew stable.
- Sugar
- It feeds the yeast, giving it fuel to ferment and grow.
- Yeast (in the method)
- It ferments the sugars, producing gas that makes the mixture rise.
The step that matters
Cool the mixture before adding the yeast. Yeast is a living organism. Added to very hot liquid, its cells are damaged or killed, so the mixture will not rise. Letting it cool to lukewarm protects the culture.
“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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