Cofder-Care

Name: Cofder-Care
Ingredients: Take two pounds of flour; two tablespoonfuls brewer’s yeast; with a little warm milk; dissolve half a pound of butter; take five eggs; three tablespoonfuls of sugar; a pinch of salt; a few seeded raisins

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 24. The excerpt below is the record exactly as published.

COFDER=CARE: MRS. C. DIEHL. Take two pounds of flour, mix a small sponge with good yeast (two tablespoonfuls brewer’s yeast if possi- ble, with a little warm milk; after letting it rise, dis- solve half a pound of butter in half a pint warm ‘milk, take five eggs (warmed in warm ‘water), three table- spoonfuls of sugar, a pinch of salt, and a few seeded raisins

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