Coffee Cake
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1233Calories
44 gProtein
226 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1233 kcal
Protein44 g
Carbohydrates226 g
Fiber0 g
Sugars31 g
Total Fat39 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol450 mg
Sodium1130 mg
Potassium668 mg
Calcium584 mg
Iron16 mg
Magnesium96 mg
Phosphorus1037 mg
Zinc3.6 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)17 mg
Folate448 mcg
Choline316 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 35. The excerpt below is the record exactly as published.
Coffee Cake. — Mix through sieve 1 pint flour, A teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add A cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed togethe
Cook this with the app: pantry check, scaling, and the assistant.