nut-freesoy-freefish-freeshellfish-free
Quick Coffee Cake
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
768Calories
20 gProtein
137 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein20 g
Carbohydrates137 g
Fiber0 g
Sugars39 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol85 mg
Sodium932 mg
Potassium378 mg
Calcium444 mg
Iron7.8 mg
Magnesium51 mg
Phosphorus389 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A66 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate208 mcg
Choline75 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 13. The excerpt below is the record exactly as published.
QUICK COFFEE CAKE. Flour, 3 cups. Sugar, y2 cup. Salt, y2 teaspoon. Egg, 1. Baking powder, 3 teaspoons. Milk, 1% cups. Butter or lard, 2 tablespoons. Raisins or currants, % cup
Cook this with the app: pantry check, scaling, and the assistant.