Quick Coffee Cake
From The National home cook book, 1900
Presented as published in 1900. 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 home cook book (1900), page 22. The excerpt below is the record exactly as published.
QUICK COFFEE CAKE—A delicious coffee cake is made by creaming one-fourth cup of butter with one cup of su-— gar; add one beaten egg; one-half cup of milk, a saltspoon of salt and 1% cups of flour sifted with one good teaspoon of baking powder. Bake in a flat tin, pouring the batter less than an inch thick. Dot with bits of butter the size of @ pea and sprinkle with sugar and cinnamon. Eo COOKIES. AWS oth, sprinkling with flour, to dry over night. Next morn- Fs a" ! prinkle pan with: ‘flour: and ‘anise Beé , put ¢ s and bake in moderate oven. These cookies should ioe east one week before eaten. This its the German cook pe. ANISE SEED COOKIES—Hight cups flour, three tea = oonfuls baking powder mixed; four cups sugar, a little ‘salt, five cents’ worth anise seed picked out one by one and ashed, as they are dirty. Mix all thoroughly, then take one pound best lard or more, if needed very rich. Mix the same as pie crust. Add two eggs well beaten, two cups ilk, This recipe will make about 400 cookies. ‘Roll very hin. Bake in moderate oven. : ~ ANISE SEED COOKIES—Two cups sugar, one cup putter, ; wo cups milk, three eges, two teaspoons baking powder, one teaspoon even full of anise seed. Flour to roll. nea GARAMEL COOKIES—One-half cup of butter, one- half up of lard, one cup of sugar
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