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Variation I Coffee Cakes
From The Cook County cook book, 1912
Serves 2
This will make 6 coffee cakes.
Presented as published in 1912. 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
1235Calories
29 gProtein
250 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1235 kcal
Protein29 g
Carbohydrates250 g
Fiber0.7 g
Sugars50 g
Total Fat20 g
Saturated Fat4.2 g
Monounsaturated Fat5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol551 mg
Sodium632 mg
Potassium495 mg
Calcium151 mg
Iron8.2 mg
Magnesium44 mg
Phosphorus380 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A241 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.4 mg
Folate214 mcg
Choline74 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 60. The excerpt below is the record exactly as published.
1 qt. of bread sponge, beat in 1 egg; ^ cup sugar, spices if desired, and flour enough to lift out of bowl. Sponge must be softer than bread dough; knead 2 minutes; sprin- kle cinnamon and sugar on top with a little flour and a few lumps COOK COUNTY COOK BOOK 93 of butter; over this sprinkle a little water
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