Party
German coffee cake (No. 2)
Marion Harland’s original method for German coffee cake (No. 2), 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.
- To two cupfuls of soft bread sponge that has been allowed to rise, add one-half cupful of warm milk, a little salt, one-quarter cupful of melted shortening, two eggs, beaten with three-quarters of a cup of sugar.
- Add one-half grated nutmeg, some raisins or currants, and as much warmed flour as can be worked in with a spoon.
- When very light, moisten the top with milk, sprinkle with sugar and cinnamon, and bake in a slow oven forty minutes.
Historical transcription
Source method
- 1
To two cupfuls of soft bread sponge that has been allowed to rise, add one-half cupful of warm milk, a little salt, one-quarter cupful of melted shortening, two eggs, beaten with three-quarters of a cup of sugar. Add one-half grated nutmeg, some raisins or currants, and as much warmed flour as can be worked in with a spoon. Put it into a greased tin and let it rise. When very light, moisten the top with milk, sprinkle with sugar and cinnamon, and bake in a slow oven forty minutes. Cover with brown paper until almost done.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.