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Cinnamon Buns (Brioches a la Cannelle)
From The Swedish, French, American cook book, 1918
Serves 8
Presented as published in 1918. 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
128Calories
4 gProtein
28 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein3.6 g
Carbohydrates28 g
Fiber1.1 g
Sugars1.8 g
Total Fat3.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol8.2 mg
Sodium236 mg
Potassium57 mg
Calcium113 mg
Iron2.1 mg
Magnesium10 mg
Phosphorus149 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0.8 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 609. The excerpt below is the record exactly as published.
Cinnamon Buns ( Brioches a la Cannelle ) a la Irene Two cups flour, one tablespoon sugar, half teaspoon salt, two teaspoons Royal baking powder, two tablespoons butter, milk (enough for a soft dough), two tablespoons cinnamon
Cook this with the app: pantry check, scaling, and the assistant.