vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Euhulhuppf
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Presented as published in 1913. 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
504Calories
9 gProtein
73 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories504 kcal
Protein8.7 g
Carbohydrates73 g
Fiber1.9 g
Sugars27 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol142 mg
Sodium280 mg
Potassium330 mg
Calcium39 mg
Iron3.2 mg
Magnesium23 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C1.3 mg
Vitamin A195 mcg
Vitamin E0.8 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate103 mcg
Choline79 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 74. The excerpt below is the record exactly as published.
Euhulhuppf. lj/2 pints flour with 1 teaspoon salt. Sift 4 times. Half cake Fleischman's yeast broken in coffee cup of warm milk. 202 PORTLAND WOMAN'S EXCHANGE COOK BOOK and i teaspoon sugar; let stand until yeast raises in milk in bubbles (probably 5 lo 7 minutes), then stir into middle of flour for a little sponge. Ingredients: y^ lb. sweet butter, good cup sugar (powdered preferred) , good cup seeded raisins, Vi cup sultana raisins, dusted with flour. Beat 5 eggs into sponge one at a time.
Cook this with the app: pantry check, scaling, and the assistant.