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Cinnamon Balls
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
478Calories
9 gProtein
107 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories478 kcal
Protein9.5 g
Carbohydrates107 g
Fiber2.9 g
Sugars59 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.4 mg
Sodium24 mg
Potassium208 mg
Calcium115 mg
Iron3.6 mg
Magnesium26 mg
Phosphorus140 mg
Zinc1 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate174 mcg
Choline11 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 117. The excerpt below is the record exactly as published.
Cinnamon Balls.) In a pound of flour mix in a little yeast melted in one ounce of milk. Make a hole in the middle and add enough water to make a nice stiff dough ; now work in one pound of sugar and fifteen ounces of milk, and place it on the fire in a pan along with six sticks of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.