Plain Yeast Cake
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
6016Calories
194 gProtein
893 gCarbs
328 gFat
Full nutrition (34 nutrients)
Calories6016 kcal
Protein194 g
Carbohydrates893 g
Fiber62 g
Sugars258 g
Total Fat328 g
Saturated Fat27 g
Monounsaturated Fat117 g
Polyunsaturated Fat46 g
Omega-30.1 g
Cholesterol948 mg
Sodium476 mg
Potassium5891 mg
Calcium2020 mg
Iron58 mg
Magnesium1270 mg
Phosphorus3468 mg
Zinc22 mg
Copper5.2 mg
Manganese13 mg
Vitamin D7.7 mcg
Vitamin C337 mg
Vitamin A413 mcg
Vitamin E90 mg
Vitamin K4.5 mcg
Vitamin B62.1 mg
Vitamin B124 mcg
Thiamin (B1)9.2 mg
Riboflavin (B2)9.1 mg
Niacin (B3)66 mg
Folate1659 mcg
Choline731 mg
Caffeine0 mg
Water843 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 81. The excerpt below is the record exactly as published.
Plain Yeast Cake.) li lb. sifted flour. i pint milk. 5 oz. sugar. 4 oz. currants. j 12 bitter almonds. 4 oz. raisins. I Lemon peel to taste. i^ oz. yeast. 3 eggs. 5 oz. butter.
Cook this with the app: pantry check, scaling, and the assistant.