vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
618Calories
2 gProtein
29 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein2.4 g
Carbohydrates29 g
Fiber0 g
Sugars30 g
Total Fat56 g
Saturated Fat35 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol172 mg
Sodium36 mg
Potassium387 mg
Calcium100 mg
Iron1.1 mg
Magnesium57 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E1.6 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.5 mcg
Choline40 mg
Caffeine12 mg
Water76 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 224. The excerpt below is the record exactly as published.
Coffee Cake. , • Use one cup of strong^ clear co^<56 instead of milk ^ and make as in the preceding rule. A(%i the fruit and spices to the whole mixture. Bake it ia one loaf. 1 egg. % cup molasses. % cup sugar. 2^ cup melted butter. 1 cup milk
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