German Coffee Cake
From Fifty-two Sunday dinners, 1913
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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 82. The excerpt below is the record exactly as published.
GERMAN COFFEE CAKE 1 cup scalded milk. 1 compressed yeast cake dissolved in 3 tablespoons Cottolene. 34 cup lukewarm water. 3^ cup sugar. 1 egg well beaten. 3^ teaspoon salt. 3^ cup seeded and shredded raisins. Flour. Supplementary Recipes 183 Process: Put Cottolene, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten ^g'g and suflScient flour to make a very thick batter. Beat thor- oughly until mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture: Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven. SALAD ROLLS 1 cup scalded milk. IJ^ cups flour. 3 tablespoons sugar. J^ cup melted Cottolene. 1 teaspoon salt. 2 eggs well beaten. 1 compressed yeast cake dis- J^ teaspoon grated lemon rind. solved in Flour. J^ cup lukewarm water
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