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Yeast. Mrs. E. S. Chesebrough

A homemade yeast made from hops, mashed potatoes, flour, sugar, salt, and baker's yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Yeast. Mrs. E. S. Chesebrough

Ingredients

Directions

Make the yeast

  1. Put the hops in a muslin bag and boil in 3 quarts of water for a few minutes.

  2. In a bowl, combine the hot mashed potatoes, flour, sugar, and salt.

  3. Pour the boiling hop water over the mixture and strain through a colander.

  4. While warm, add the fresh baker's yeast and mix well.

  5. Set the mixture in a warm place to rise.

Store

  1. This yeast will keep for 3 to 4 weeks if stored in a cool place.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + sugartop 30% of all pairs
    Smell alikelow
    Cooked together3,032 recipes

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

  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

Hops
Adds bitterness and aroma, and helps preserve the yeast mixture.
Hot mashed potatoes
Supply starch and moisture that feed the yeast during rising.
All-purpose flour
Thickens the mixture and provides starch for the yeast to ferment.
Fresh baker's yeast
Ferments the sugars, producing carbon dioxide that makes the mixture rise.

The step that matters

Add the yeast while the mixture is warm, not hot. Yeast is killed by high heat, so the mixture should be warm enough to activate it but not hot enough to damage the cells.

Swap the potato

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

  1. Mustardfits better
  2. Arrowrootfits better
  3. Parsnipfits better
  4. Potatothe original

Fit is the average pairing score against hops, flour, sugar. 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.

More yeast recipes

Starter 138Bread 83Potato Starter 58Potato 56Hop 46Cake 43 See all 12 →

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