{"id":5355,"slug":"coffee-cake-dough","title":"Coffee cake dough","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one pound of flour","one ounce of yeast","two eggs","two ounces of butter","two ounces of sugar","one pinch of salt","the rind and juice of a lemon","a little nutmeg","a gill of luke-warm milk"],"ingredients_norm":["flour","yeast","egg","butter","sugar","salt","rind and juice of lemon","little nutmeg","luke warm milk"],"steps":["Put the flour into a bowl.","Dissolve the yeast in a gill of luke-warm milk, and add to the flour, with the eggs.","Work to a medium stiff dough.","Cover with a cloth and let it rise to double its original size.","Then work in the butter, sugar, salt and lemon flavoring, and mix well.","Let it rise again for about an hour; when the dough will be ready to use.","This dough is the foundation for all kinds of coffee cake."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w70:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"bac57af79ba094abaf3a70537b2372f421a3d7217bb40b62bf4ab148b6055036","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/coffee-cake-dough"}