Panettone (Italian Coffee Cake)

Name: Panettone (Italian Coffee Cake)
Ingredients: 2 yeast cakes, crumbled; % cup water; Y% cup warm milk; 1 teaspoon salt; 1% cup sugar; 4 egg yolks, room temperature; 2 eggs, room temperature; 1 cup seedless raisins; 5 cups pastry flour, sifted; 14 cup candied citron peel, sliced

From Waldensian cookery, 1957

Presented as published in 1957. 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

4532Calories

85 gProtein

985 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories4532 kcal

Protein85 g

Carbohydrates985 g

Fiber9.5 g

Sugars473 g

Total Fat41 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol372 mg

Sodium2595 mg

Potassium2477 mg

Calcium299 mg

Iron11 mg

Magnesium225 mg

Phosphorus1026 mg

Zinc6.7 mg

Copper1.6 mg

Manganese4.6 mg

Vitamin D2 mcg

Vitamin C4.4 mg

Vitamin A161 mcg

Vitamin E5.1 mg

Vitamin K7.1 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)7.7 mg

Folate56 mcg

Choline316 mg

Caffeine0 mg

Water344 g

As published

This recipe was extracted from Waldensian cookery (1957), page 42. The excerpt below is the record exactly as published.

PANETTONE (Italian Coffee Cake) 2 yeast cakes, crumbled % cup water Y% cup warm milk 1 teaspoon salt 1% cup sugar 4 egg yolks, room temperature 2 eggs, room temperature 1 cup seedless raisins 5 cups pastry flour, sifted 14 cup candied citron peel, sliced

Cook this with the app: pantry check, scaling, and the assistant.