Swedish Coffee Bread
A historical recipe from A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922).
A historical recipe
A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922). Project Gutenberg eBook #78849.
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 A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922). Digitised by Project Gutenberg, eBook #78849 (https://www.gutenberg.org/ebooks/78849). 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.
Sweden. Associated with Sweden by a demonym leading its title: Swedish (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
- 2 cupfuls flour Remove seeds
- 1 yeast
Method
- 2 cupfuls hot milk ¾ cupful sugar ½ cupful Crisco ½ teaspoonful salt 15 cardamom seeds 1 yeast cake 2 cupfuls flour Remove seeds from cardamoms and grind fine, add to hot milk with Crisco, sugar, and salt.
- When lukewarm add yeast cake mixed with a little tepid water and flour.
- Mix and allow to rise.
- Then add flour enough to make stiff dough.
- Knead and let rise again, then make into rolls or loaves.
- Let rise again and bake in moderate oven till ready.
- Sufficient for eighteen rolls or two small loaves.