Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Swedishvegetariannut-free
Swedish Coffee Bread
From The Toronto Cook Book, 1915
Serves 2
If set at night, make a sponge of flour, milk, yeast, and salt, and add the other ingredients in the morning.
A modern interpretation · AI-generated from the original record
Ingredients
- two cups milk
- one yeast cake
- half a teaspoon salt
- one egg
- three-quarters cup sugar
- butter size of an egg
- enough flour to knead
Method
Scald milk, when lukewarm add yeast, salt, egg, sugar, and butter.
Add enough flour to knead.
It is better to set this bread in the morning.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 6. The excerpt below is the record exactly as published.
Swedish Coffee Bread Put two cups milk on to scald; when lukewarm add one yeast cake, half a teaspoon salt, one egg, three-quarters cup sugar; butter size of an egg; if desired, a few walnuts may be added by putting through meat-chopper and pounding well after, then mixing with little sugar. This really improves this bread. Add enough flour, to knea
Cook this with the app: pantry check, scaling, and the assistant.