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Yeast Cakes
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 12
These cakes will keep a month in summer, two months in winter.
Presented as published in 1901. 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
122Calories
5 gProtein
17 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein5.1 g
Carbohydrates17 g
Fiber5.9 g
Sugars0.2 g
Total Fat4.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium198 mg
Potassium501 mg
Calcium93 mg
Iron5.8 mg
Magnesium67 mg
Phosphorus124 mg
Zinc1.1 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A6.1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate58 mcg
Choline8.4 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 43. The excerpt below is the record exactly as published.
Yeast Cakes. — Boil one quart pared and sliced potatoes and a double handful of hops (tied in a muslin bag) in two quarts of water for nearly an hour. Then take out the hops and strain the remainder through a colander into a bowl. Stir into the hot liquid flour enough to make a stiff batter, beat up well, add two tablespoonfuls of lively yeast, and set to rise in a warm place. When light stir in a cup of Indian meal
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