Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart light bread dough
- 1 cup sugar
- 1 tablespoon lard
- 1 cup bread dough
- 2 tablespoons soft butter
- 1 tablespoon sugar
- 1 tablespoon milk
- 2 tablespoons powdered sugar
- 3 ounces butter
- 3 cups flour
- 1 inch wide
- 1 egg
- 1 inch thick
- 1 saltspoon salt
- 27 milk
- salt
Directions
Miss Joanna S. Holleran.
Take 1 quart light bread dough, mix with 1 cup sugar and 1 tablespoon lard ; roll ^ inch thick ; spread with butter, sugar and cinnamon; roll as a jelly roll; cut slices 1 inch wide, let rise, and bake in a quick oven.
COFFEE CAKE, NO. 1.
Mrs. J. W. Evans.
Take 1 cup bread dough ; add 2 tablespoons soft butter, 1 egg, 1 tablespoon sugar, i cup currants. Beat and make into a soft loaf ; let rise, roll out 1 inch thick, let rise again and bake. When done spread the top with 1 tablespoon milk and 2 tablespoons powdered sugar, and put back to brown.
COFFEE CAKE, NO. 2.
Soak I cake compressed yeast in ^ cup lukewarm milk ; when dissolved add } teaspoon sugar, and 1 saltspoon salt, then a large half-cup of sifted flour; mix thoroughly, cover and put in a warm place to rise for several hours. When ready, cream in a large bowl i" cup sugar and 3 ounces butter, with the grated rind of half a lemon or orange; then beat in 1^ eggs until light, k cup
BREAD AND BREAKFAST FOODS. 27
milk, \ teaspoon salt, and 2\ or 3 cups flour. When smooth and light stir in the risen dough, and knead well for 10 minutes. Cover and let rise several hours or all night. Roll small portions out the desired size, and put in buttered pans. When light again, spread melted butter evenly on top, dredge thickly with sugar and cinnamon, and, if wanted, finely chopped nuts, and bake till a light brown.