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Cinnamon Biscuits
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, Is. Sufficient for an ordinary dish.
Presented as published in 1892. 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
358Calories
10 gProtein
68 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein10 g
Carbohydrates68 g
Fiber0.6 g
Sugars38 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium126 mg
Calcium47 mg
Iron3.1 mg
Magnesium17 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate84 mcg
Choline147 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 376. The excerpt below is the record exactly as published.
Cinnamon Biscuits. — ^A^lisk six eggs with half a pound of sifted sugar, a quarter of an ounce of powdered cinnamon, and a wine- glassful of rose or orange-flower water. Add about half a pound of flour
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