Coffee Cake
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
2887Calories
70 gProtein
361 gCarbs
134 gFat
Full nutrition (34 nutrients)
Calories2887 kcal
Protein70 g
Carbohydrates361 g
Fiber0 g
Sugars228 g
Total Fat134 g
Saturated Fat70 g
Monounsaturated Fat41 g
Polyunsaturated Fat11 g
Omega-30.5 g
Cholesterol1734 mg
Sodium590 mg
Potassium815 mg
Calcium292 mg
Iron17 mg
Magnesium96 mg
Phosphorus1003 mg
Zinc6.5 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A1416 mcg
Vitamin E6.8 mg
Vitamin K9.1 mcg
Vitamin B60.8 mg
Vitamin B123.8 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)12 mg
Folate464 mcg
Choline1197 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 109. The excerpt below is the record exactly as published.
COFFEE CAKE T)UT into a copper basin half a pound of sugar -L and eight eggs. Mix well. Place the basin upon hot cinders, or upon the stove, and whisk its contents until they reach a thick light creamy appearance ; then add one teaspoonful of vanilla sugar, six ounces of fine sifted flour and four ounces of melted butter
Cook this with the app: pantry check, scaling, and the assistant.