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Coffee Cake

Name: Coffee Cake
Yield: 6 servings
Ingredients: One cup light brown sugar; 1 cup molasses; 4 cup of butter; $ cup lard; 1 cup cold coffee (strong); 2 eggs beaten separately; 1 teaspoon ground cinnamon; also 1 of cloves; and a nutmeg; 1 teaspoon soda dissolved in warm water; 1 pound currants well floured; also 1 pound raisins floured

From Royal Victoria cook book, 1900

Serves 6

Mrs. H. H. Morris

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

Nutrition per serving

749Calories

4 gProtein

148 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories749 kcal

Protein3.9 g

Carbohydrates148 g

Fiber4.6 g

Sugars123 g

Total Fat35 g

Saturated Fat8.3 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol59 mg

Sodium55 mg

Potassium1699 mg

Calcium247 mg

Iron5.6 mg

Magnesium192 mg

Phosphorus151 mg

Zinc0.8 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D0.5 mcg

Vitamin C139 mg

Vitamin A9.4 mcg

Vitamin E1 mg

Vitamin K3.3 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate8.2 mcg

Choline27 mg

Caffeine16 mg

Water129 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 47. The excerpt below is the record exactly as published.

COFFEE CAKE.—One cup light brown sugar, 1 cup molasses, 4 cup of butter, $ cup lard, 1 cup cold coffee (strong), 2 eggs beaten separately, 1 teaspoon ground cin- namon, also 1 of cloves and a nutmeg, 1 teaspoon soda dis- solved in warm water, 1 pound currants well floured, also 1 pound raisins floured

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