Roll Coffee Cake

Name: Roll Coffee Cake
Ingredients: one and one-quarter pounds of flour; three-quarters of a pound of butter; eight ounces of sugar; four eggs; two cakes of yeast; half pound well washed currants; a quarter pound sugar; two ounces chopped citron

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 27. The excerpt below is the record exactly as published.

ROLL COFFEE CAKE. Make a dough of one and one-quarter pounds of flour, three-quarters of a pound of butter, eight ounces of sugar, four eggs, two cakes of yeast, a little milk, salt; mix half pound well washed currants, a quarter pound sugar, two ounces chopped citron

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