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Yeast Bread (Compressed Yeast)
From Farm and home cook book and housekeeper's assistant, 1907
Serves 9
Brush with melted butter after baking.
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
670Calories
26 gProtein
133 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein26 g
Carbohydrates133 g
Fiber8.9 g
Sugars33 g
Total Fat7.1 g
Saturated Fat1.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.3 g
Cholesterol2.6 mg
Sodium25 mg
Potassium470 mg
Calcium45 mg
Iron7 mg
Magnesium51 mg
Phosphorus331 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)21 mg
Folate953 mcg
Choline12 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 7. The excerpt below is the record exactly as published.
Yeast Bread (Compressed Yeast) At noon pour 1 qt water from the boiled potatoes over 1 cup granulated sugar and let stand till lukewarm, then add 1 compressed yeast cake, stir well, cover, and set in a warm place until next morning. Put 2 qts warm sifted bread flour in the mixing pan, make a hole in the middle, put in y^. cup sugar, a little salt, and a small piece of lard, then add 1 pt yeast as prepared above, and 1 qt lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.