Swedish Coffee Braid
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 31. The excerpt below is the record exactly as published.
Swedish Coffee Braid. Cut off 3 pieces of mixture of equal size and roll, using the hands, in pieces of uniform size; then braid. Form in ring, if desired. Put on a buttered cooky sheet, cover, and let rise. Brush over with 1 egg yolk, slightly beaten, and diluted with 14 tablespoon cold water. Sprinkle with blanched almonds finely chopped or cut in slices
Cook this with the app: pantry check, scaling, and the assistant.