The 1901 Cookbook Archive
No. 3679 — Ordinary Yeast
English historical translation of Molokhovets recipe No. 3679 from the 1901 Russian cookbook, retaining original methods and measures.
Put 1 pound hops and ½ vedro water in a saucepan, cover and simmer over low heat for three hours.
If more than half the water evaporates, add 1 shtof water, mix, bring to a boil and strain.
Cool the hop infusion to the warmth of fresh milk, then gradually pour it into 4 cups fine wheat flour and 4 cups rye malt, stirring constantly to prevent lumps.
Add 1 glass good yeast, mix and leave in warmth until it rises well.
Bottle or transfer to a small barrel, cork carefully and keep on ice.
For 5 pounds flour the source recommends nearly 1 glass of this yeast.
Historical editorial note: The original sealing and cold storage do not establish safe microbiological or pressure controls.
Original source: Read Russian recipe No. 3679. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.