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Cinnamon Cake
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
760Calories
20 gProtein
158 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein20 g
Carbohydrates158 g
Fiber1 g
Sugars58 g
Total Fat17 g
Saturated Fat1.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol132 mg
Sodium664 mg
Potassium441 mg
Calcium159 mg
Iron8.3 mg
Magnesium54 mg
Phosphorus293 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate311 mcg
Choline90 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 100. The excerpt below is the record exactly as published.
CINNAMON CAKE 1 cake compressed yeast 1/2 cup light brown sugar 1/2 cup milk, scalded and cooled 2 level tablespoons butter 1 tablespoon sugar 1 egg 2 cups sifted flour Vi teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.