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Coffee Cake
From The Times cook book, no. 2, 1905
Serves 3
Can also be made into doughnuts.
Presented as published in 1905. 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
611Calories
9 gProtein
46 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein8.7 g
Carbohydrates46 g
Fiber0.7 g
Sugars45 g
Total Fat44 g
Saturated Fat19 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol64 mg
Sodium3338 mg
Potassium417 mg
Calcium311 mg
Iron0.3 mg
Magnesium35 mg
Phosphorus274 mg
Zinc1.9 mg
Copper0 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate65 mcg
Choline64 mg
Caffeine0 mg
Water457 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 93. The excerpt below is the record exactly as published.
COFFEE CAKE. Mrs. A. R. Schler- nitzauer, 1037 Bartlett street, Los Angeles.— In the morning take a compressed yeast cake and three-fourths of a quart of warm water, and set a yeast; when, it is raised, take three- fourths of a quart of milk and set a sponge. Set the yeast at 5 and sponge at 8 in the evening. In the morning, put in three-fourths of a teacup of melted lard, a handful of salt, and about four or five handfuls of sugar, two eggs and flour to make it stiff
Cook this with the app: pantry check, scaling, and the assistant.