Cinnamon Buns
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
969Calories
27 gProtein
207 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories969 kcal
Protein27 g
Carbohydrates207 g
Fiber0 g
Sugars13 g
Total Fat26 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium1524 mg
Potassium347 mg
Calcium379 mg
Iron15 mg
Magnesium69 mg
Phosphorus716 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 39. The excerpt below is the record exactly as published.
Cinnamon Buns. — Sift together 1 pint flour, 1 tablespoon sugar. Mi teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2 tablespoons butter, mix with milk to soft d'
Cook this with the app: pantry check, scaling, and the assistant.