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Dessert

Yeast Cakes

Small dried squares made from a stiff yeast and fine Indian meal dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Yeast Cakes

Ingredients

Directions

Prepare the dough

  1. In a bowl, combine fresh yeast with fine Indian meal until the mixture is stiff enough to roll out.

  2. Cover the bowl and let the mixture rise.

Cut and dry

  1. Roll out the dough and cut it into small, thin squares or slices.

  2. Dry the pieces on a board in the shade on a windy day, turning them frequently until dry.

Store

  1. Store the dried pieces in a paper bag in a dry place.

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.

Explore the science

What each ingredient does

Fresh yeast
Causes the mixture to rise, giving the dough a light, airy texture.
Fine indian meal
Provides the body and structure that lets the mixture be rolled out and cut.

The step that matters

Dry the pieces until fully dry. Pieces left with moisture can spoil or mould during storage. Turning them often exposes all sides to air so they dry evenly and fully before being bagged.

“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.

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