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Cinnamon Buns
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
559Calories
2 gProtein
117 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein1.7 g
Carbohydrates117 g
Fiber0 g
Sugars100 g
Total Fat12 g
Saturated Fat7.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol31 mg
Sodium4.8 mg
Potassium366 mg
Calcium66 mg
Iron1.8 mg
Magnesium27 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A111 mcg
Vitamin E1.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline2.7 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 371. The excerpt below is the record exactly as published.
Cinnamon Bnns. — Prepare a butterkuchen dough, divide it into three parts, roll them out a half finger thick, sprinkle over each Vs cupful currants, y^ cup sugar, a little cinnamon ; pass the rolling pin over the currants ; roll the dough up like a music roll, and cut it in 1-inch-thick slices ; lay them in a buttered pan, and let them rise to double their size ; brush them over with melted butter
Cook this with the app: pantry check, scaling, and the assistant.