vegetarianvegangluten-freedairy-free
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
- % Cup Light Brown Sugar, sifted
- 1 Teaspoon Oleomargarine, melted
- ■/4 to Yz Cup Chopped Raisins
- y^ to 1/2 Cup Chopped Nuts
- % Teaspoon Cinnamon
Method
Mix all together and spread on bread before baking.
Coffee bread may be rolled with the filling, cut in slices and then baked, if desired.
Nutrition per serving
122Calories
1 gProtein
24 gCarbs
3 gFat
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.