gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
German Coffee Cake or German Kaffee Kuchen
From The Cook County cook book, 1912
Serves 2
This will make 6 coffee cakes. Mrs. F. E. Glower, 1103 S. 7th Ave., Maywood, IL
Presented as published in 1912. 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
1078Calories
2 gProtein
155 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories1078 kcal
Protein2.3 g
Carbohydrates155 g
Fiber2 g
Sugars151 g
Total Fat55 g
Saturated Fat33 g
Monounsaturated Fat16 g
Polyunsaturated Fat2 g
Cholesterol138 mg
Sodium1177 mg
Potassium156 mg
Calcium9.1 mg
Iron0.9 mg
Magnesium10 mg
Phosphorus86 mg
Zinc2.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A452 mcg
Vitamin E1.5 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate196 mcg
Choline20 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 60. The excerpt below is the record exactly as published.
GERMAN COFFEE CAKE OR GERMAN KAFFEE KUCHEN. — Scald 1 qt. of sweet milk, and IH cups of sugar, nut- meg to taste,, 1 heaping teaspoon of salt. Let cool until about blood heat and add 2 cakes compressed yeast, dissolved in J^ cup luke- warm water, 1 cup of half lard and butter melted
Cook this with the app: pantry check, scaling, and the assistant.