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Swedish Coffee Bread
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Sufficient for eighteen rolls or two small loaves.
Presented as published in 1913. 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
857Calories
10 gProtein
116 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories857 kcal
Protein9.8 g
Carbohydrates116 g
Fiber0.7 g
Sugars50 g
Total Fat41 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium394 mg
Potassium165 mg
Calcium18 mg
Iron5 mg
Magnesium26 mg
Phosphorus118 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate199 mcg
Choline2.7 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 60. The excerpt below is the record exactly as published.
Swedish Coffee Bread 2 cupfuls hot milk Y% teaspoonful salt 34 cupful sugar 15 cardamom seeds ¥% cupful Crisco 1 yeast cake 2 cupfuls flour
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