COMPRESSED YEAST

the most powerful of all fermenting agents in domestic life, was introduced from Germany about 1862, and has grown in popularity until thousands of wagons make the daily rounds of the grocery stores to supply fresh cakes, and exchange the stale. See article on YEAST.

added by the pass

Recipes that use compressed yeast

8 dishes across the Historical Foodie library call for compressed yeast.

The Epicurean · 7

No. 137 Frying Batters Pates a Frire
No. 3030 Dampfnoodles with Cream Dampfnouilles a la Creme
No. 3236 Compiegne Cake Gateau Compiegne
No. 3266 Biscuits Biscuits
No. 3267 Cinnamon Biscuits Biscuits a la Canelle
No. 3285 Waffles with Vanilla—Light Gaufres Legeres a la Vanille
No. 907 Fontage Croustades a la Flavignan Croustades Fontage a la Flavignan

365 Dishes of All Nations · 1

English Buns English