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Cinnamon Biscottini
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
241Calories
8 gProtein
44 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories241 kcal
Protein7.8 g
Carbohydrates44 g
Fiber0.3 g
Sugars21 g
Total Fat5.4 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol143 mg
Sodium54 mg
Potassium93 mg
Calcium32 mg
Iron2.3 mg
Magnesium12 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate63 mcg
Choline110 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 362. The excerpt below is the record exactly as published.
Cinnamon Biscottini. — Beat the yolks of six eggs with 6oz. of sugar till well frothed ; mix in 3 teaspoonfuls of warmed butter and 1J teaspoonfuls of powdered Cinnamon, and beat the mixture a few minutes longer, then sift in pb. of flour
Cook this with the app: pantry check, scaling, and the assistant.