vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Swedish Coffee Ring
From Boston Cooking-School cook book, 1896
Serves 1
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
Nutrition per serving
221Calories
9 gProtein
6 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein8.8 g
Carbohydrates6.3 g
Fiber3.5 g
Sugars1.2 g
Total Fat19 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium2.6 mg
Potassium208 mg
Calcium78 mg
Iron1.1 mg
Magnesium77 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E8.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate12 mcg
Choline15 mg
Caffeine0 mg
Water69 g
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.
1 egg yolk, slightly beaten, and diluted with 14 tablespoon cold water. Sprinkle with blanched almonds finely chopped or cut in slices crosswise. Bake 20 minutes in moderate oven (350° F.). Swedish Coffee Ring
Cook this with the app: pantry check, scaling, and the assistant.