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Cinnamon Bolls
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
318Calories
1 gProtein
29 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein0.7 g
Carbohydrates29 g
Fiber1.8 g
Sugars25 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium18 mg
Potassium26 mg
Calcium46 mg
Iron0.4 mg
Magnesium3.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A195 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline6.2 mg
Caffeine0 mg
Water5.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 9. The excerpt below is the record exactly as published.
Cinnamon Bolls Eoll Parkerhouse roll dough % inch thick. Spread with melted butter and sprinkle liberally with a mixture of 5 parts of sugar to 1 part of ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.