Hungarian Royal 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.
Hungary. Associated with Hungary by a demonym leading its title: Hungarian (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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- Six cupfuls of flour
- two cupfuls of butter
- four cupfuls of milk
- a pound of cleaned
- one half cupful of sugar
- a cupful of shredded citron
- three eggs
Method
- Six cupfuls of flour, two cupfuls of butter, four cupfuls of milk, three eggs, three quarters of a pound of cleaned and seeded raisins, one half cupful of sugar, three cakes of compressed yeast, half a cupful of shredded citron, and eight pulverized cardamon seeds.
- Mix the sugar, butter, flour, and milk thoroughly, the yeast having been dissolved in the milk, previously scalded and cooled.
- Dredge the fruit with flour and add last.
- Let rise four hours, or more, if necessary.
- When ready for baking, rub with softened butter, sprinkle with cinnamon, granulated sugar, and chopped almonds.
- Bake in a tube-pan or in a ring on a large baking-sheet.