Cinnamon Cake
From Perfection in baking, 1895
Presented as published in 1895. 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
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 40. The excerpt below is the record exactly as published.
Cinnamon Cake. Same dough as above. Take about one pound of the dough and roll out eight by ten inches; wash with butter; dust well with cinna- mon and fine sugar
Cook this with the app: pantry check, scaling, and the assistant.