vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cinnamon Cakes (2)
From The encyclopædia of practical cookery, 1890
Serves 20
Use a slow oven for baking.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 362. The excerpt below is the record exactly as published.
2qts. of flour, Jib. of butter, Jib. of sugar, and 1 table-spoonful of Cinnamon, and make into a dough with the yolks of six or eight eggs
Cook this with the app: pantry check, scaling, and the assistant.