vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Coffee Cake
From Atlanta women's club cook book, 1921
Serves 8
Recipe by Mrs. J. Sid Holland.
Presented as published in 1921. 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
298Calories
8 gProtein
46 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein8.3 g
Carbohydrates46 g
Fiber0.9 g
Sugars7.8 g
Total Fat9.7 g
Saturated Fat5.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol46 mg
Sodium170 mg
Potassium154 mg
Calcium54 mg
Iron2.8 mg
Magnesium19 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.9 mg
Vitamin A81 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate152 mcg
Choline27 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 114. The excerpt below is the record exactly as published.
COFFEE CAKE. 1 egg. 1/3 cup melted butter. 1 cake yeast. 14, cup sugar. 1 cup milk, scalded and cooled. 1/2 t-spoon salt. l^ cup luke warm water. Grated rind of 1 lemon. 11/2 cups sifted flour. Dissolve yeast in lukewarm water and add lukewarm milk and one and half cups of flour for sponge, beat until light and let rise. When well risen, add 1/3 cup melted butter, 14 cup of sugar, 1/2 t-spoon salt, and one egg well beaten, grating of whole lemon, and flour to make a firm dough
Cook this with the app: pantry check, scaling, and the assistant.