Name: Yeast Indian Cake
Ingredients: two cupfuls of indian meal; two cupfuls of flour; one gill of yeast; one teaspoonful of salt; one heaping tablespoonful 220 -wtiat to get; salt

Yeast Indian Cake

A yeast‑leavened cake made with Indian meal, flour, sugar, salt, and warm water, baked in shallow pans.

From an old cookbook · modernised transcription

Yeast Indian Cake

Ingredients

Directions

Mix two cupfuls of Indian meal, two cupfuls of flour, one gill of yeast, one heaping tablespoonful of sugar, and one teaspoonful of salt.
Add warm water enough to make a thick batter.
Bake at 220 degrees for breakfast in shallow pans.

Nutrition, whole recipe (rough)

455Calories

13 gProtein

1 gFat

95 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Colbrath, M. Tarbox. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Indian meal: Provides the coarse, grainy body that gives the cake its main structure and texture.
Flour: Adds gluten-forming protein that helps hold the batter together and gives the cake firmness.
Yeast: Ferments the batter so gas bubbles form, helping the cake rise and become light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.