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Coffee Cake Dough
From The Hotel St. Francis cook book, 1919
Serves 3
This dough is the foundation for all kinds of coffee cake.
Presented as published in 1919. 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
735Calories
22 gProtein
149 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein22 g
Carbohydrates149 g
Fiber5.2 g
Sugars22 g
Total Fat23 g
Saturated Fat3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol49 mg
Sodium27 mg
Potassium436 mg
Calcium108 mg
Iron9.2 mg
Magnesium69 mg
Phosphorus291 mg
Zinc2.2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.4 mcg
Vitamin C18 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate473 mcg
Choline13 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 145. The excerpt below is the record exactly as published.
the rind of a lemon. Sift the baking powder into the flour. Mix the sugar, butter and eggs ; add the milk and flour, and the lemon rind flavoring. Roll out, and cut with a doughnut cutter, and fry in hot lard or butter. Dust with powdered sugar with a little cinnamon in it, before serving. Doughnuts — with yeast. (One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt and the rind and juice of a lemon. Sift the flour into a bowl ; add the egg, and the yeast dissolved in a little milk, and one gill of milk ; making a medium stiff dough. Cover with a cloth, and allow to rise to double its original volume. It will require about an hour. Then work in the butter, salt, and flavoring, mix well, and let it rise again. Then fold the dough together, roll out to about one- quarter inch thick, cut with a doughnut cutter, allow to rise for half an hour, and fry. Dust with powdered sugar and cinnamon before serving. Crullers. Use either the baking powder or yeast doughnut dough, cut with a cruller cuttei, and fry in the same manner as doughnuts. Coffee cake dough. One pound of flour, one ounce of yeast, two eggs, two ounces of butter, two ounces of sugar, one pinch of salt, the rind and juice of a lemon, and a little nutmeg. Put the flour into a bowl. Dissolve the yeast in a gill of luke-warm milk
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