Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Yeast Bread (Compressed Yeast)
From Farm and home cook book and housekeeper's assistant, 1907
Serves 9
Brush with melted butter after baking.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 qt water from the boiled potatoes
- 1 cup granulated sugar
- 2 qts warm sifted bread flour
- 1/2 cup sugar
- 1 pt yeast as prepared above
- 1 qt lukewarm water
- a small piece of lard
Method
Pour water over sugar, let stand until lukewarm, add yeast.
Mix flour, make a hole, add sugar, salt, lard, yeast, and water.
Stir, cover, and let rise.
Knead, shape into loaves, let rise, and bake for about 50 minutes.
Nutrition per serving
670Calories
26 gProtein
133 gCarbs
7 gFat
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.