Coffee Bread
From Bread, cakes, and biscuits, 1902
Can be served as bread or sliced and dried as rusks.
Presented as published in 1902. 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
1125Calories
26 gProtein
204 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories1125 kcal
Protein26 g
Carbohydrates204 g
Fiber0 g
Sugars114 g
Total Fat25 g
Saturated Fat8.1 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat3.6 g
Cholesterol918 mg
Sodium44 mg
Potassium249 mg
Calcium132 mg
Iron8.8 mg
Magnesium35 mg
Phosphorus454 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A324 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)7.7 mg
Folate306 mcg
Choline697 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.
Coffee Bread. — Beat the yolks of five eggs till light with 4oz. of caster sugar, then stir to them the whites of the eggs whipped till stiff, and whisk it over boiling water or in the bain-marie till quite warm ; now lift it from the fire, and continue whisking it till it is quite cold ; then sift in lightly 4oz. of fine Viennese or Hungarian flour
Cook this with the app: pantry check, scaling, and the assistant.