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Kids and I are reading a book written in the 50's, and there's a recipe in the book that uses one "yeast cake"? What is a suitable replacement in dry yeast?

The rest of the recipe (this is from memory) uses 1C Milk, 1 Egg, 1C flour and several other smaller amounts of flavoring/ingredients.

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A whole yeast cake today is typically 2oz, which is a lot of yeast. How much of what does the recipe make? –  Jolenealaska Jun 18 at 15:59
    
Here's a handy converter once we figure out how much fresh yeast they mean by a "cake". –  Jolenealaska Jun 18 at 16:02
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It looks like .6 oz cakes are standard too. That would be 2 tsp of instant dry yeast, which makes more sense. –  Jolenealaska Jun 18 at 16:05
    
@Jolenealaska : Bob's Red Mill shows one cake being the equivalent to one packet of dried : "One (1/4-ounce) yeast packet of dry yeast OR 1 cake fresh, compressed yeast EQUALS 2- 1/4 teaspoons dry yeast (active dry or instant active dry)" –  Joe Jun 18 at 16:07
    
@Joe That makes perfect sense and it meshes (pretty closely) with what I was able to find. I bet that's what the OP needs. –  Jolenealaska Jun 18 at 16:14

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Bob's Red Mill website states that one cake is the equivalent to one packet of dried yeast (0.25oz or 2.25 tsp):

One (1/4-ounce) yeast packet of dry yeast OR 1 cake fresh, compressed yeast EQUALS 2- 1/4 teaspoons dry yeast (active dry or instant active dry)

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