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Cinnamon Bars

Name: Cinnamon Bars
Yield: 10 servings
Ingredients: 10 ounces almond paste; 1 egg white; 5 ounces confectioners’ sugar; Y% teaspoon cinnamon

From Boston Cooking-School cook book, 1896

Serves 10

To accomplish this, use 2 knives, one placed through mixture where dividing line is to be made, and the other used to make a clean, sharp cut on both sides of first knife. Knives should be kept clean by wiping on a damp cloth. Remove strips as soon as cut to a cooky sheet, greased with lard, and then floured.

Presented as published in 1896. 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

187Calories

3 gProtein

28 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories187 kcal

Protein2.9 g

Carbohydrates28 g

Fiber1.4 g

Sugars24 g

Total Fat7.9 g

Saturated Fat0.7 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium2.8 mg

Potassium89 mg

Calcium49 mg

Iron0.5 mg

Magnesium37 mg

Phosphorus73 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.8 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate21 mcg

Choline8.1 mg

Caffeine0 mg

Water6.6 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 292. The excerpt below is the record exactly as published.

CINNAMON BARS 10 ounces almond paste 1 egg white 5 ounces confectioners’ sugar Y% teaspoon cinnamon

Cook this with the app: pantry check, scaling, and the assistant.