vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Cinnamon Cake
From Consult me, 1902
Serves 10
Presented as published in 1902. 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
220Calories
4 gProtein
46 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein3.8 g
Carbohydrates46 g
Fiber0.4 g
Sugars45 g
Total Fat3 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium43 mg
Potassium46 mg
Calcium26 mg
Iron0.6 mg
Magnesium4.2 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate14 mcg
Choline88 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 151. The excerpt below is the record exactly as published.
CINNAMON CAKE.— Put 6 eggs, and 3 table-spoonfuls of rose- water into a pan ; whisk well together ; add 1 lb. of fine sugar, a large spoonful of ground cinnamon, and flour to make it into paste
Cook this with the app: pantry check, scaling, and the assistant.