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Yeast Cakes
From The household cook book, 1902
Serves 8
Presented as published in 1902. 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
67Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein1.3 g
Carbohydrates14 g
Fiber0.7 g
Sugars0.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.3 mg
Potassium26 mg
Calcium0.5 mg
Iron0.8 mg
Magnesium5.8 mg
Phosphorus18 mg
Zinc0.1 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)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate38 mcg
Choline1.6 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 205. The excerpt below is the record exactly as published.
YEAST CAKES. — Take common home=made yeast, and when the fermentation ceases stir in enough cornmeal to make a dough
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