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Filling for Coffee Cake
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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
122Calories
1 gProtein
24 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein1.5 g
Carbohydrates24 g
Fiber1.4 g
Sugars17 g
Total Fat3 g
Saturated Fat0.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium7 mg
Potassium132 mg
Calcium34 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate3 mcg
Choline3.5 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 15. The excerpt below is the record exactly as published.
FILLING FOR COFFEE CAKE % Cup Light Brown Sugar, sifted 1 Teaspoon Oleomargarine, melted ■/4 to Yz Cup Chopped Raisins y^ to 1/2 Cup Chopped Nuts % Teaspoon Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.