VINTAGE FLEISCHMANN’S YEAST RECIPES
It seems that early companies like Fleischmann’s and various baking powder companies were heads-and-shoulders above other manufacturers in publishing really neat recipe pamphlets (more appropriately here-advertising brochures). They were wonderfully colored and included a large selection of recipes and graphics.
Fleischmann’s Recipes – 1916
Fleischmann’s Yeast – 1916
This is a wonderful, vintage recipe pamphlet from Fleischmann’s. Printed in 1916 this pamphlet measures 4.75” x 6.75” and contains 48 pages. Estimated value is $20-$25.
Valuable Suggestions on the use of Fleischmann’s Yeast
This book contains reliable recipes for making, with FLEISCHMANN’S YEAST, all sorts of delicious and wholesome breads, rolls, raised cakes and sparkling drinks. Fleischmann’s Yeast is both pure and complete; not requiring the addition of either potatoes or scalded flour, and produces the most wholesome and nutritious, as well as the most economical bread.
Many housekeepers, especially young house keepers, seem to think that it requires a certain knack to bake, but, if a few
simple rules are carefully followed, success will be certain. Every recipe herein given has been tried and found perfect.
Bread is the most wholesome and economical food. As stated by Dr. Wiley, “There’s more energy in a pound of bread than in a pound of meat.”
THE YEAST
“Fleischmann’s Yeast is a plant which needs warmth, air and moisture for its growth, but it is killed by an excess of heat or cold. Anything too warm for the hand is too warm for the yeast, and anything which chills the yeast will stop its growth. For these reasons all liquids should be lukewarm and the flour also should
be warmed in cold weather.
Fleischmann’s Yeast – 1916
“Additional yeast may be used in these recipes with advantage to the baked goods and a saving of time. Proportionately more yeast may be used in sweet doughs, as a large amount of sugar makes the dough dense and hard to raise.
“When possible, keep yeast in ice box, placing it where it will be dry as well as cold. Where ice is not obtainable and yeast cannot be secured fresh for each baking, it can be kept in good condition for a week or ten days by keeping in a cellar or other cool place. In order to keep an unused portion it should be rewrapped in the tinfoil.
“The yeast may discolor at times, but this does not in any way affect its quality. If it is firm it is in good condition, if too soft to handle it must not be used.
“Fleishmann’s Yeast as it is manufactured today, is not nearly so perishable as many people think and can be successfully used anywhere in the country as well as in the city.
“Your grocer always has on hand a fresh supply of Fleischmann’s Yeast.
THE VINTAGE ART OF BREAD-MAKING
I’ve compiled an in-depth vintage cookbook that includes numerous vintage recipes. It also includes all of the methods of bread making that assured early day cooks success in bread making. I’m sure you’ll enjoy it. In fact I’m so sure that I’m giving you a guarantee along with it. Click below for more information.
The Vintage Art of Bread: Recipes and Techniques
Well folks, that’s about all for today. Hope you enjoyed the posting. Be sure to sign up on my mailing list so I can keep you informed of future postings.
Tim Mack
Tags: cookbooks, Fleischmann's yeast, K.C. Baking Powder, New Perfection, Postum, recipe pamphlets, recipes, yeast
