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Streusel Cake

Name: Streusel Cake
Yield: 8 servings
Cuisine: American
Ingredients: one-half pound of flour; six ounces of sugar; four ounces of melted butter; one-half ounce of cinnamon; the juice of one lemon; the yolk of one egg

From The Hotel St. Francis cook book, 1919

Serves 8

(This cake is the same as German coffee cake.)

Presented as published in 1919. 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

304Calories

4 gProtein

46 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories304 kcal

Protein4.2 g

Carbohydrates46 g

Fiber1.3 g

Sugars22 g

Total Fat13 g

Saturated Fat7.4 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol54 mg

Sodium12 mg

Potassium76 mg

Calcium33 mg

Iron1.9 mg

Magnesium11 mg

Phosphorus50 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C6.7 mg

Vitamin A107 mcg

Vitamin E0.5 mg

Vitamin K1.6 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate50 mcg

Choline22 mg

Caffeine0 mg

Water21 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 148. The excerpt below is the record exactly as published.

Streusel cake). Allow to raise, and bake in a moderate oven. Streusel cake. One-half pound of flower, six ounces of sugar, four ounces of melted butter, one-half ounce of cinnamon, the juice of one lemon, and the yolk of one egg

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