Buttermilk Yeast Cakes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
Dry the cakes for storage.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 qt fresh buttermilk
- 1 1/2 qts white corn meal
- 1 teasp salt
- 1 cake compressed yeast
Method
Scald buttermilk, sift in corn meal and salt, stir until lukewarm, then add dissolved yeast.
Let rise, stir down, and repeat three times before shaping into cakes.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 6. The excerpt below is the record exactly as published.
Buttermilk Yeast Cakes Scald 1 qt fresh buttermilk but do not let it boil, and while it is scalding hot sift in about l*^ qts white corn meal mixed with 1 teasp salt. Stir vigorously, and when the mixture is lukewarm stir in 1 cake compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.