The 1901 Cookbook Archive
No. 3681 — Another Potato Yeast
English historical translation of Molokhovets recipe No. 3681 from the 1901 Russian cookbook, retaining original methods and measures.
Boil and peel 8 large or 13 medium potatoes, mash smooth and thin with warm water until as liquid as a very thin kissel.
Add 1 teacup best yeast and a large shot-glass of bread spirit. Keep warm until the mass rises into a cap, stir and bottle.
Cork and store cold without freezing. The author uses twice as much of this yeast as ordinary yeast and praises the rise and lightness it gives dough.
Historical editorial note: Uncontrolled fermentation in corked bottles may build unsafe pressure. This is a historical recipe, not a modern validated yeast process.
Original source: Read Russian recipe No. 3681. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.