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Yeast Cakes
From The household cook book, 1902
Serves 4
Keep in a shady place with good air circulation; they will keep indefinitely.
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
43Calories
3 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein3 g
Carbohydrates7.5 g
Fiber1.9 g
Sugars0.1 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.6 mg
Potassium69 mg
Calcium2.1 mg
Iron0.4 mg
Magnesium5.4 mg
Phosphorus46 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate159 mcg
Choline2.5 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 4 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
Cook this with the app: pantry check, scaling, and the assistant.