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Dry Yeast Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Dissolve dry cakes in warm water with yeast food before use.
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
Method
Nutrition per serving
451Calories
17 gProtein
90 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein17 g
Carbohydrates90 g
Fiber11 g
Sugars1.6 g
Total Fat3.7 g
Saturated Fat0.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium20 mg
Potassium381 mg
Calcium11 mg
Iron1.6 mg
Magnesium46 mg
Phosphorus258 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate615 mcg
Choline17 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 118. The excerpt below is the record exactly as published.
dry yeast cakes, or three ounces of compressed yeast. Boil the hops and water for one hour; strain and scald the flour with a part of the water into a smooth paste. Cool the hop water to 165° Fahr. ; add the malt, and let mash and cool down to 85 degrees, about blood warm. Strain and wash off the malt; add the flour paste and the stock yeast, either the liquid stock, or compressed yeast, or dry yeast. Put away in a warm place, well covered, till ready. If compressed yeast is used, it will be ready in about thirty-six hours, or sooner. When the yeast is ready, fermentation ceases, and the liquid gets clear; two ounces of salt may be added, and the stock put in a cold place to keep. It is best to make fresh stock twice a week. For sponge, take one quart to each pail of water; for ferment, take one quart to start four gallons of ferment. 884.— POTATO FEEMENT. Peel or wash well a peck of good potatoes; boil till soft. Put three pounds of flour into the yeast tub; put the hot potatoes on the flour with a part of the water, and mash into a paste; put more water to it, to make up two pails (twenty quarts) ; have it about lukewarm. Stock away with two quarts of stock, or four ounces compressed yeast; cover and set aside. This ferment will be ready in from twelve to twenty-four hours, according to the tempera- ture. It will come up like a sponge, and fall when ready. It may be used to set sponge, or for straight doughs, with or without addition of more water. In making yeasts and ferment, the utensils used should be kept perfectly clean and sweet, to prevent contamination. 885.— DRY YEAST CAKE. The dry yeast cakes are made from strong stock yeast, which is thickened with corn meal into a paste, and dried in form of small cakes, in which condition they keep a long time. They are made in the following manner : Take good strong stock yeast
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