Coffee Cake
From Favorite recipes (North Carolina, 1948), 1948
Mrs. Leslie Moody
Presented as published in 1948. 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
852Calories
9 gProtein
133 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories852 kcal
Protein8.7 g
Carbohydrates133 g
Fiber1.2 g
Sugars108 g
Total Fat33 g
Saturated Fat3.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol40 mg
Sodium1761 mg
Potassium251 mg
Calcium720 mg
Iron2.6 mg
Magnesium27 mg
Phosphorus371 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate53 mcg
Choline64 mg
Caffeine0 mg
Water128 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 1. The excerpt below is the record exactly as published.
COFFEE CAKE Add: 2 rounded tablespoons shortening % cup milk “ae 1 beaten egg 14 - 1% cup sifted cake flour wi % cup sugar 2 teaspoons baking powder Cream these together until light 4 teaspoon salt 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.