Cinnamon Buns
From Crescent cook book, 1920
Presented as published in 1920. 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
208 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories969 kcal
Protein27 g
Carbohydrates208 g
Fiber0 g
Sugars13 g
Total Fat26 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol63 mg
Sodium1061 mg
Potassium347 mg
Calcium313 mg
Iron15 mg
Magnesium69 mg
Phosphorus373 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 Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 5. The excerpt below is the record exactly as published.
CINNAMON BUNS 1 pint Flour 1 tablespoon Sugar 14 teaspoon Salt 1 heaping teaspoon Crescent — Baking Powder 2 tablespoons Butter Sift together flour, sugar, salt and baking powder. Rub in butter and wet with enough milk to make soft dough. Roll out one-half inch thick, spread with soft butter, sugar and powdered cinnamon. Roll like jelly roll, cut in inch thick slices, place close together on greased pan and bake in moderate oven, WAFFLES 4 cups Fiour ', teaspoon Salt 1 teaspoon Sugar 2 teaspoons Crescent Baking Powder 'Yz cup Butter Add three eggs, whites and yolks beaten separately, and sufficient milk to make a thin batter. Cook in hot greased waffle-irons, [PAGE THIRTEEN ] NEVER FAIL BISCUITS 1 quart Flour 1 teaspoon Salt 2 heaping teaspoons Crescent Baking Powder 1 tablespoon Shortening Mix flour, salt and baking powder together well, then mix in the shortening and enough sweet milk to make a soft dough. Roll out lightly one inch thick. Bake in a moderately heated oven. Can be baked at once or let stand several hours, HOT CAKES 144 cups Milk 1 Egg 14 teaspoon Salt 1 tablespoon Sugar 21% cups sifted Flour 2 teaspoons Crescent Baking Powder When baked serve immediately with Maple- ine Syrup. ; KENTUCKY CREAM DROP BISCUITS 1144 cups Flour 14 teaspoon Salt 1 cup sweet or sour Cream 1 heaping teaspoon Crescent Baking Powder
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