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German Coffee Cake
From The New century cook book, 1899
Serves 10
Recipe attributed to Mrs. Albert Vorkeller.
Presented as published in 1899. 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
Nutrition per serving
362Calories
2 gProtein
38 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein2.4 g
Carbohydrates38 g
Fiber1.1 g
Sugars35 g
Total Fat23 g
Saturated Fat9.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol27 mg
Sodium258 mg
Potassium229 mg
Calcium73 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline22 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 96. The excerpt below is the record exactly as published.
German Coffee Cake. One pint milk, lukewarm, one cake compressed yeast, one teaspoon salt, add flour to make a stiff batter; let it rise until light and spongy; then add one cup sugar, one cup raisins, one cup melted lard, two eggs well beaten, grated nutmeg for flavor
Cook this with the app: pantry check, scaling, and the assistant.