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German Coffee Bread
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Before baking, brush with beaten egg and sprinkle with a mixture of melted butter, sugar, and cinnamon.
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
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 69. The excerpt below is the record exactly as published.
German Coffee Bread. 1 cup scalded milk. J4 cup sugar. 1-3 cup butter. 1/2 teaspoon salt. 1 egg- 1-3 yeast cake dissolved in a little warm milk. Yi cup seeded and chopped raisins
Cook this with the app: pantry check, scaling, and the assistant.