Boysenberry Coffee Cake
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2163Calories
67 gProtein
246 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories2163 kcal
Protein67 g
Carbohydrates246 g
Fiber4.8 g
Sugars130 g
Total Fat102 g
Saturated Fat46 g
Monounsaturated Fat37 g
Polyunsaturated Fat8.5 g
Omega-30.3 g
Cholesterol566 mg
Sodium3480 mg
Potassium2162 mg
Calcium1820 mg
Iron8.1 mg
Magnesium200 mg
Phosphorus2646 mg
Zinc7.3 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D13 mcg
Vitamin C0.7 mg
Vitamin A700 mcg
Vitamin E2.5 mg
Vitamin K17 mcg
Vitamin B61 mg
Vitamin B127.7 mcg
Thiamin (B1)2 mg
Riboflavin (B2)3 mg
Niacin (B3)12 mg
Folate333 mcg
Choline519 mg
Caffeine0 mg
Water1068 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 7. The excerpt below is the record exactly as published.
OY SENBERRY COFFEE CAKE 4 Tb. Sugar 2 Tb. melted Butter (not hot) 2 Large or 3 Small Eggs 4% C.Milk Method: Beat eggs in mixing bowl, then add the rest of above ingredients. Now add 2 C. Bisquick or other biscuit mx
Cook this with the app: pantry check, scaling, and the assistant.