Coffee Cake
From The National home cook book, 1900
Presented as published in 1900. 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 The National home cook book (1900), page 22. The excerpt below is the record exactly as published.
COFFEE CAKE, CINNAMON CAKE—One-half cup butter, one cup sugar, one or more eggs (well beaten), one pint milk, one teaspoon ground cinnamon, three cups flour (having tmhixed in two heaping teaspoons baking powder); stir well, bake in square pans in moderate oven. Have ready one-fourth cup melted butter with sugar and cinnamon mixed to spread on as soon as taken from oven. CINNAMON LOAF—Something the children enjoy: In the “morning when you have your bread mixed stiff, take off a piece of dough the size of a tin cup. Sift two cups of flour in a pan, lay dough in, then add one egg, one heaping table- “spoon butter, one cup brown sugar; mix and knead like bread, roll about 1% inches thick; place in buttered pan un- til quite light, then spread with soft butter and brown “sugar. Bake one hour in slow oven. : : COFFEE CAKE—One cup sugar, two tablespoons short- ening, one cup sour milk, one-half teaspoon soda, one table- ~$poon lemon extract. Stir in flour enough to make soft bat- _ter; pour in small dripping pan or biscuit tin. Cover top 'with bits of butter, and sprinkle with cinnamon and sugar
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