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Yeast Cakes
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
507Calories
23 gProtein
104 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein23 g
Carbohydrates104 g
Fiber15 g
Sugars27 g
Total Fat3.6 g
Saturated Fat0.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium34 mg
Potassium1364 mg
Calcium45 mg
Iron4.4 mg
Magnesium81 mg
Phosphorus400 mg
Zinc3.9 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.7 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)19 mg
Folate956 mcg
Choline40 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 31. The excerpt below is the record exactly as published.
YEAST CAKES. Boil six potatoes in one quart of strong hop tea. When soft mash them fine, and to this when luke warm, add one cup of flour, and one-half cup sugar, one tablespoon- ful of ginger, one cup of yeast
Cook this with the app: pantry check, scaling, and the assistant.