Recipe For Making Potato Yeast
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 491 of 825.
2 quarts of boiling water. 1/4 cup of salt. 4 or 5 large potatoes. 3/4 cup of granulated sugar. 1 pint of yeast.
Pare, grate, and cook the potatoes in the boiling water. Let stand in cold water, then stir as they are grated into the boiling water, to keep the yeast light-colored; let cook about ten minutes after all the potato is grated, then stir in the salt and sugar and when cooled to about 68° Fahr. stir in the yeast. Let stand in a temperature of 68° Fahr. twenty-four hours, stirring as it becomes light and frothy. Store in fruit jars, tightly closed. Fill the jars half full only. Use half a cup of yeast to a pint of liquid and mix at night or early morning.