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Coffee Cake
From The national course in home economics, 1917
Serves 3
Mrs. C. Chichester.
Presented as published in 1917. 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
711Calories
3 gProtein
73 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories711 kcal
Protein2.7 g
Carbohydrates73 g
Fiber6.9 g
Sugars53 g
Total Fat48 g
Saturated Fat31 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Cholesterol92 mg
Sodium3240 mg
Potassium129 mg
Calcium66 mg
Iron1.4 mg
Magnesium63 mg
Phosphorus79 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A303 mcg
Vitamin E1 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline11 mg
Caffeine0 mg
Water2.8 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 110. The excerpt below is the record exactly as published.
COFFEE CAKE. Three-quarters of a sieve of flour, set with three cupfuls of luke-warm milk and compressed yeast dissolved in a little luke-warm water and one teaspoonful of sugar. When raised, put in three-quarters of a cupful of sugar, one-half of a cupful of lard and butter mixed, a small handful of salt, the rind of a lemon, or a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.