Yeast conversion from old recipes?
I have an old, old, cookbook that has many recipes which call for seemingly huge amounts of yeast, and I need help converting them. For, example, for two loves of french bread the recipe is:
2 c milk
4 tbsp lard or butter
1/2 c yeast (this seems like a ton of dry yeast)
1 tsp salt
Please help, as there are tons of recipes like this ranging from 1/4 c yeast to 1 1/2 c yeast. I'm assuming they mean a liquid type of yeast, so would like to know how to convert it. I would love to make some of these recipes, especially the yeast cakes, but have no idea how.
Thanks in advance.
EDIT- It calls for 8 c. flour