I always find it challenging to interpret hundred-year-old bread recipes. The old recipes generally call for cakes of yeast, and I’m never quite sure how that translates when using modern dry yeasts.
So I was amazed when I saw a hundred-year-old advertisement for Fleischmann’s Yeast in the back of a 1917 cookbook. Was Fleischmann’s Yeast a cake back then? Perhaps the product has been refined and modernized across the years, but the same company has been around for at least a century.