Quick Coffee Cake
From Cooking with wholegrains, 1947
Presented as published in 1947. 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
3012Calories
23 gProtein
322 gCarbs
185 gFat
Full nutrition (34 nutrients)
Calories3012 kcal
Protein23 g
Carbohydrates322 g
Fiber4.8 g
Sugars169 g
Total Fat185 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol72 mg
Sodium1022 mg
Potassium1514 mg
Calcium333 mg
Iron11 mg
Magnesium80 mg
Phosphorus348 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A223 mcg
Vitamin E1.4 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate336 mcg
Choline51 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 12. The excerpt below is the record exactly as published.
Quick Coffee Cake 1144 CUPS WHEAT FLOUR 6 CUP BROWN SUGAR 14 TEASPOON SODA Y{ CUP SHORTENING I TEASPOON CREAM OF TARTAR I EGG BEATEN 3{ TEASPOON SALT 6 CUP MILK Topping: 2 TABLESPOONS MELTED BUTTER 4 TABLESPOONS BROWN SUGAR I TABLESPOON WHEAT FLOUR CINNAMON
Cook this with the app: pantry check, scaling, and the assistant.