Party
German coffee cake (No. 1)
Marion Harland’s original method for German coffee cake (No. 1), 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.
- Two cupfuls of scalded milk, one cupful of water, one yeast-cake (one-cent size), one cupful of sugar, one-half cupful of butter, two eggs, a little salt.
- Cream sugar and butter, add milk and yeast dissolved in the water, the salt and eggs, well-beaten.
- Thicken with enough flour to make a batter that can be stirred with a spoon.
- Beat well and set to rise for about three hours.
- When light, add enough flour to enable you to roll it out.
- When light, drop over the top bits of butter about the size of a hickory-nut, and sprinkle generously with sugar and a little cinnamon.
Historical transcription
Source method
- 1
Two cupfuls of scalded milk, one cupful of water, one yeast-cake (one-cent size), one cupful of sugar, one-half cupful of butter, two eggs, a little salt.
- 2
Cream sugar and butter, add milk and yeast dissolved in the water, the salt and eggs, well-beaten. Thicken with enough flour to make a batter that can be stirred with a spoon. Beat well and set to rise for about three hours. When light, add enough flour to enable you to roll it out. Roll about an inch thick, and place in long, shallow pans. Set to rise. When light, drop over the top bits of butter about the size of a hickory-nut, and sprinkle generously with sugar and a little cinnamon. Bake about thirty minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.