German Coffee Bread
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 15. The excerpt below is the record exactly as published.
German Coffee Bread. Cream two-thirds cup of white sugar, one egg, and two ounces of butter. Work into this one pint of light dough
Cook this with the app: pantry check, scaling, and the assistant.