vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Compressed Yeast Bread
From The complete cook book, 1900
Serves 7
If soured, add a saltspoonful of baking soda before adding flour.
Presented as published in 1900. 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
Method
Nutrition per serving
716Calories
22 gProtein
151 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories716 kcal
Protein22 g
Carbohydrates151 g
Fiber0.3 g
Sugars0 g
Total Fat3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium676 mg
Potassium290 mg
Calcium42 mg
Iron11 mg
Magnesium55 mg
Phosphorus224 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate343 mcg
Choline1.3 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 92. The excerpt below is the record exactly as published.
COMPRESSED YEAST BREAD. When it is possible to obtain fresh compressed yeast, also called German yeast, an excellent bread can be made in about two hours and a half ; the rapidity of the leavening or "raising" the dough is advantageous, because less of the nutritive elements of the flour are lost than by following the long process. For two loaves of bread, use three pounds of flour, about a quart of water, two teaspoonfuls of salt, and an ounce of fresh compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.