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Cincinnati Coffee Bread
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
156Calories
3 gProtein
18 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein2.9 g
Carbohydrates18 g
Fiber1.4 g
Sugars7.4 g
Total Fat8.3 g
Saturated Fat3.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol14 mg
Sodium111 mg
Potassium62 mg
Calcium44 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E1.2 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline5.6 mg
Caffeine0 mg
Water2.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 31. The excerpt below is the record exactly as published.
Cincinnati Coffee Bread. Before last rising, sprinkle with the following: Mix 4 tablespoons sugar, 114 teaspoons cinnamon, 1 cup soft, stale bread crumbs, 4 tablespoons melted butter, and 4 table- spoons chopped blanched almond
Cook this with the app: pantry check, scaling, and the assistant.