As the yeast gets older, estimates of viability get less accurate and more varied depending on which model you use. According to the two popular calculators, you have either 10 billion or 41 billion yeast cells, and optimal pitching rate would be 105 billion. I tend to believe that long term viability is higher than most estimates if the yeast is stored properly, but even a best case scenario you'd still be pitching about half as many cells as would be ideal. It would probably ferment ok just pitching it as is, but for the cleanest flavors it would be best to do a quick starter.