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Compressed Yeast Bread
From The art of cookery, 1899
Serves 8
Bread should be baked as soon as it is sufficiently light. Properly baked bread can be kept fresh for a week or more.
Presented as published in 1899. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.9 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium292 mg
Potassium11 mg
Calcium0.7 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus6 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline0.6 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 85. The excerpt below is the record exactly as published.
Compressed Yeast Bread. — To each pint of luke- warm wetting, composed of equal portions of sweet milk and water, add a teaspoonful of salt and one half- ounce cake of compressed yeast dissolved in about three tablespoonfuls of cold water, then stir in flour with a spoon until a dough is formed
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