French Coffee Cake
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two tablespoonfuls of tepid water
- a pinch of salt
- a tablespoonful of sugar
- a cupful of butter
- a cupful of powdered sugar
- two cupfuls of flour
- one cupful of scalded
- a handful of sultanas
- a cupful each of blanched
- six eggs
Method
- Dissolve a cake of compressed yeast in two tablespoonfuls of tepid water.
- Add a pinch of salt and a tablespoonful of sugar.
- Cream a cupful of butter with three fourths of a cupful of powdered sugar, and add, gradually, the unbeaten yolks of six eggs, one at a time, and the grated yellow rind of a lemon.
- Sift two cupfuls of flour into a bowl and make into a thin batter with the dissolved yeast and one cupful of scalded and cooled milk.
- Add the egg mixture, and beat with the hand till the dough leaves the sides of the bowl.
- Add a handful of sultanas, half a cupful each of blanched and shredded almonds and shredded citron, and, lastly, the stiffly beaten whites of the eggs.
- Put into a tube-pan which has been well buttered, and set in a warm place to rise.
- Bake very slowly.
- When fully risen and beginning to brown, rub with softened butter, and sprinkle with sugar and spice.