Coffee Cake
From Bread, cakes, and biscuits, 1902
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
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.
Put into a pan four raw eggs, with two dessertspoonfuls of strong, freshly-made coffee and 6oz. caster sugar ; whip these on the fire over boiling water till warm, then lift it off and continue the whipping till the mixture is cold and as thick as well whipped cream ; now add gradually 4oz. fine warmed flour, loz. ground rice or creme, de riz, and loz. of baking powder
Cook this with the app: pantry check, scaling, and the assistant.