German Coffee Cake
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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.
Germany. Associated with Germany by a demonym leading its title: German (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
- 1 cup scalded milk
- 3 tablespoons Cottolene
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/4 cup lukewarm water
- 1/2 cup seeded
- one-third cup butter
- one and one-half teaspoons cinnamon
- one and one-half tablespoons flour
- 1 compressed yeast
- 1 egg
Method
- 1 cup scalded milk.
- 3 tablespoons Cottolene.
- 1/3 cup sugar.
- 1/2 teaspoon salt.
- 1 compressed yeast cake dissolved in 1/4 cup lukewarm water.
- 1 egg well beaten.
- 1/2 cup seeded and shredded raisins.
- Flour.
- PROCESS: Put Cottolene, sugar and salt in mixing bowl;
- add scalded milk.
- When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter.
- Beat thoroughly until mixture is smooth.
- Add raisins, cover closely and set to rise.
- When light, spread dough in buttered dripping pan one inch in thickness;
- cover and let rise again.
- Before placing in the oven, brush over with beaten egg and cover with the following mixture: Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon.
- When sugar is partially melted add one and one-half tablespoons flour.
- Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven.