Americandessert
Streusel Coffee Cake
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
Nutrition per serving
7600Calories
149 gProtein
1054 gCarbs
366 gFat
Full nutrition (34 nutrients)
Calories7600 kcal
Protein149 g
Carbohydrates1054 g
Fiber0.1 g
Sugars286 g
Total Fat366 g
Saturated Fat181 g
Monounsaturated Fat91 g
Polyunsaturated Fat16 g
Omega-31.2 g
Cholesterol1980 mg
Sodium537 mg
Potassium1870 mg
Calcium449 mg
Iron61 mg
Magnesium311 mg
Phosphorus1760 mg
Zinc11 mg
Copper1.8 mg
Manganese7.6 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A2807 mcg
Vitamin E11 mg
Vitamin K25 mcg
Vitamin B61.2 mg
Vitamin B123.2 mcg
Thiamin (B1)9.5 mg
Riboflavin (B2)5.9 mg
Niacin (B3)67 mg
Folate1739 mcg
Choline946 mg
Caffeine0 mg
Water391 g
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.
STREUSEL COFFEE CAKE. Make dough of two pounds of flour, set the sponge with two pieces of yeast cake; when raised, add six eggs, eight ounces of sugar, three-quarters of a pound of melted butter, flavor, roll out and put in flat pans; when raised, [75] put on top the streusel; made of two ounces of butter, two ounces of sugar, three ounces of flour, a teaspoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.