Coffee Cake (Brioche)
From A simple course in home economics for rural schools, 1916
This dough makes excellent doughnuts.
Presented as published in 1916. 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
3681Calories
89 gProtein
555 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories3681 kcal
Protein89 g
Carbohydrates555 g
Fiber0 g
Sugars101 g
Total Fat125 g
Saturated Fat58 g
Monounsaturated Fat29 g
Polyunsaturated Fat5.4 g
Omega-30.3 g
Cholesterol718 mg
Sodium177 mg
Potassium983 mg
Calcium195 mg
Iron35 mg
Magnesium173 mg
Phosphorus876 mg
Zinc5.8 mg
Copper0.9 mg
Manganese4.5 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A949 mcg
Vitamin E5.8 mg
Vitamin K7.5 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)3.4 mg
Niacin (B3)40 mg
Folate1024 mcg
Choline417 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 62. The excerpt below is the record exactly as published.
offee Cake (Brioche.) 1 C. scalded milk — lukewarm yeast cakes Dissolve, yeast thoroughly. Add following mixture 1/4 C. egg yolks — beaten 1/2 C. whole egg — beaten % C. sugar % t. lemon extract Beat well, add 42/3 C. flour 1/^ C. melted butter
Cook this with the app: pantry check, scaling, and the assistant.