I'm trying to figure out my Great Grandmother's coffee cake recipe. I essentially have a list of ingredients and some rather vague notes on what to do with them. One of the notes says to dissolve 2 cakes of yeast in 1/4 cup of warm water. I'm stumped - does anyone know how much yeast (preferably by weight) one would find in a "cake"? This recipe is very very old, so I'm sure this is just and old fashioned way that yeast was packaged and sold... Thanks!!
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