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Variation II Coffee Cakes
From The Cook County cook book, 1912
Serves 5
Recipe by Mrs. C. Wurtz.
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
806Calories
19 gProtein
180 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein19 g
Carbohydrates180 g
Fiber1.8 g
Sugars53 g
Total Fat21 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol55 mg
Sodium284 mg
Potassium442 mg
Calcium63 mg
Iron9.5 mg
Magnesium55 mg
Phosphorus221 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A7.7 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate293 mcg
Choline13 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 61. The excerpt below is the record exactly as published.
1 cake of compressed yeast in 2 cups of lukewarm milk and ad<i 2 cups flour, put away in a warm place until very light; add 3 pts. of flour, deducting for the 2 cups, 1 beaten egg, ^2 teaspoon of salt, % grated lemon, ^/^ cup butter, 1 cup sugar, % cup raisins, 34 cup currants
Cook this with the app: pantry check, scaling, and the assistant.