Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
German Coffee Bread
From Scientific cooking with scientific methods, 1911
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup scalded milk
- 1 egg
- 0.5 cup butter
- 1 yeast cake
- 0.5 cup sugar
- 0.25 cup raisins stoned and cut into pieces
- Flour enough to make a stiff batter
Method
Cover and let rise, spread on a well-buttered pan, let rise again, brush with egg, and cover with butter, sugar, and cinnamon before baking.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 10. The excerpt below is the record exactly as published.
. % cup butter. Yolks of 2 eggs. % cup sugar. 2 yeast cakes in yi cup water. Enough flour to make soft dough. Raise twice, shape in little round rolls after the first raising, and place in shallow buttered pans, some distance apart, and let them get very light before you put them to bake. When nearly done, brush with white of Q^g with tablespoon of 'water added to it. Sprinkle with powdered sugar and cool on wire bread-rest. 20 SCIENTIFIC COOKING. German Coffee Bread. 1 cup scalded milk. 1 egg. }£ cup butter. 1 yeast cake (dissolved). y^ cup sugar. }4 cup raisins stoned and cut into pieces. Flour enough to make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.