Cinnamon Bun

Name: Cinnamon Bun
Ingredients: Bring ½ pt. of milk to a boil; add a yeast cake; ½ cup of sugar; 1 egg; 1 tblsp. of butter (melted); pinch of salt; about 3½ cups of flour

From The Memorial Hall cook book, 1919

Recipe by Mrs. A. W. Geiger.

Presented as published in 1919. 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

2211Calories

62 gProtein

451 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories2211 kcal

Protein62 g

Carbohydrates451 g

Fiber0 g

Sugars112 g

Total Fat30 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol247 mg

Sodium175 mg

Potassium1036 mg

Calcium414 mg

Iron26 mg

Magnesium153 mg

Phosphorus822 mg

Zinc4.8 mg

Copper0.7 mg

Manganese3.3 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.5 mg

Niacin (B3)30 mg

Folate726 mcg

Choline190 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 47. The excerpt below is the record exactly as published.

Cinnamon Bun Bring % pt. of milk to a boil, cool, add a yeast cake, broken up, V2 cup of sugar, pinch of salt, 1 egg, 1 tblsp. of butter (melted), and a little nutmeg. Add about 3% cups of flour

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