vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mrs. Worthington's Coffee Cake
From The national course in home economics, 1917
Serves 3
Recipe by M. W.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 178. The excerpt below is the record exactly as published.
one teaspoonful of nutmeg, a pinch of salt and three CAKES, 247 cupfuls of flour. Beat together the butter and sugar, add the yolks of the eggs and the molasses. Next stir in the flour, spices, baking-powder and salt, all sifted together, and just before baking beat the whites of the eggs well and fold them lightly in. Bake in small pans in moderate oven not over-filling the pans. B. A. W. AUNT FANNY'S TEA CAKES. Beat three eggs to a foam, add one cupful of sugar, five tablespoonfuls of melted butter, ten tablespoonfuls of milk, two teaspoonfuls of baking- powder and three cupfuls of flour. Flavor with lemon extract. Bake in patty pans. Rose Norden. MRS. WORTHINQTON'S COFFEE CAKE. One cupful of white sugar, one-half cupful of butter, one-half cupful of liquid coffee, one-half cupful of molasses; never use syrup in cooking. Take the yolks of four eggs, one teaspoonful each of cinnamon, cloves, nutmeg and soda, two and one-half cupfuls of unsifted flour. Bake in patty pans with a quick oven. M. W. CHOCOLATE SPONGE CAKE. (Made of Ko-nut. ) One-fourth cupful of Ko-nut, one-eighth of a teaspoonful of salt, one and one-half cupfuls of sugar, one-half cupful of cold water, one and one- quarter cupfuls of flour, one-quarter cupful of Baker's cocoa, three level teaspoonfuls of baking-powder, three eggs, one teaspoonful of cinnamon. Cream Ko-nut, salt and sugar together, add yolks of eggs well beaten, then the water and lastly the flour, into which the baking-powder, cinna- mon and cocoa should be sifted. Fold in the stifi^y beaten whites of the eggs. Bake twenty minutes in muffin pans. Myrtie E. Robinson. CHOCOLATE GINGERBREAD FOR BOYS AND GIRLS. (Made of Ko-nut.) Use one cupful of molasses, add a teaspoonful of soda dissolved in a teaspoonful of cold water, one-half teaspoonful each of cinnamon, ginger and salt, one-half cupful of cold water, two cupfuls of flour and two ounces of Baker's chocolate melted in two tablespoonfuls of Ko-nut. Bake in gem pans for twenty minutes. Myrtie E. Robinson. SPICE CAKES. (Made of Ko-nut.) One cupful of molasses, one teaspoonful of soda
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Cook this with the app: pantry check, scaling, and the assistant.