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Coffee Cakes
From Soyer's standard cookery, 1912
Serves 4
Brush with confectioners' sugar moistened with boiling water and flavored with vanilla.
Presented as published in 1912. 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
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 235. The excerpt below is the record exactly as published.
Coffee Cakes. One cup of scalded milk, one-quarter cup of yolks of eggs, one-half cup of whole eggs, two-thirds cup of butter, one-half cup of sugar, two yeast cakes, one-half of a teaspoonful of extract of lemon or two pounded cardamom seeds, four and two-thirds cups of flour
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