Party
German coffee bread
Marion Harland’s original method for German coffee bread, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat a cup of milk to scalding, but do not let it boil.
- Stir into it while hot two tablespoonfuls of cottolene (never lard), or butter, two tablespoonfuls of sugar and a little salt.
- Let it cool to blood-warmth, when add half a yeast-cake dissolved in one-quarter cup of blood-warm milk, and flour to make a stiff batter.
- Add one-half cup of seeded raisins, cut into pieces.
- Spread one-half inch thick in a buttered dripping-pan;
- Brush with melted butter, and sprinkle with sugar and cinnamon.
- Bake in a moderate oven for half an hour.
- Cover for half of that time with thick paper.
Historical transcription
Source method
- 1
Heat a cup of milk to scalding, but do not let it boil. Stir into it while hot two tablespoonfuls of cottolene (never lard), or butter, two tablespoonfuls of sugar and a little salt. Let it cool to blood-warmth, when add half a yeast-cake dissolved in one-quarter cup of blood-warm milk, and flour to make a stiff batter. Cover, and let rise until light. Add one-half cup of seeded raisins, cut into pieces. Spread one-half inch thick in a buttered dripping-pan; cover and let rise. Brush with melted butter, and sprinkle with sugar and cinnamon. Bake in a moderate oven for half an hour. Cover for half of that time with thick paper.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.