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Coffee Cakes

Name: Coffee Cakes
Yield: 6 servings
Ingredients: one tablespoon sugar; one-half teaspoon salt; two teaspoons baking powder; two cups flour; one and one-half tablespoons butter; milk to make the consistency of biscuit dough

From The Times cook book, no. 2, 1905

Serves 6

Best served hot with coffee.

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

162Calories

5 gProtein

35 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories162 kcal

Protein4.6 g

Carbohydrates35 g

Fiber0 g

Sugars2.1 g

Total Fat3.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol7.9 mg

Sodium352 mg

Potassium58 mg

Calcium96 mg

Iron2.5 mg

Magnesium12 mg

Phosphorus78 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate67 mcg

Choline0 mg

Caffeine0 mg

Water4.8 g

Estimated from matched ingredients across 6 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 CAKES. Mrs. D. Brooks, 128 West Thirty-second street, Los Angeles. — Sift one tablespoon sugar, one-half teaspoon salt, two teaspoons baking powder, with two cups flour. Work in one and one-half table- spoons butter and add milk to make the con- sistency of biscuit dough

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