A representation of how this dish might look when finished.

Swedish Coffee Bread

Name: Swedish Coffee Bread
Yield: 18 servings
Ingredients: 2 cups hot milk; ½ cup sugar; ½ cup shortening; 2 cups flour (initial); ¾ teaspoon salt; 15 cardamom seeds; 1 yeast cake; 2 cups flour (additional for stiff dough)

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

18 servings

2 cups hot milk
½ cup sugar
½ cup shortening
2 cups flour (initial)
¾ teaspoon salt
15 cardamom seeds
1 yeast cake
2 cups flour (additional for stiff dough)

Method

Remove cardamom seeds from pods and grind them fine.
Combine hot milk, ground cardamom, shortening, sugar, and salt. Allow to cool until lukewarm.
Dissolve yeast cake in a little tepid water, mix into the milk mixture along with 2 cups of flour, and let rise.
Add enough additional flour to make a stiff dough, knead, and let rise again.
Shape into rolls or small loaves, let rise once more, and bake in a moderate oven at 350 degrees Fahrenheit until done.

Original recipe, verbatim

Swedish Coffee Bread

2 cupfuls hot milk }4 teaspoonful salt

^ cupful sugar 15 cardamom seeds

yi cupful Crisco 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

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.