Coffee Cake
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
No method was recorded for this recipe.
Nutrition per serving
5836Calories
77 gProtein
1292 gCarbs
187 gFat
Full nutrition (35 nutrients)
Calories5836 kcal
Protein77 g
Carbohydrates1292 g
Fiber23 g
Sugars763 g
Total Fat187 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol504 mg
Sodium504 mg
Potassium10899 mg
Calcium1564 mg
Iron61 mg
Magnesium1259 mg
Phosphorus1434 mg
Zinc7.9 mg
Copper4.2 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C831 mg
Vitamin A55 mcg
Vitamin E5.7 mg
Vitamin K25 mcg
Vitamin B63.8 mg
Vitamin B120 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)3.2 mg
Niacin (B3)43 mg
Folate834 mcg
Choline108 mg
Caffeine95 mg
Alcohol74 g
Water989 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 23. The excerpt below is the record exactly as published.
COFFEE CAKE. One cup brown sugar, one cup molasses, one cup butter, one cup strained coffee, wine glass brandy, one pound raisins, one pound currants, one tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon soda, four cups flour
Cook this with the app: pantry check, scaling, and the assistant.