vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cinnamon Cakes (3)
From The encyclopædia of practical cookery, 1890
Serves 2
Keep the paste moderately thin.
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 363. The excerpt below is the record exactly as published.
3oz. of butter to a cream, work in 4oz. of sifted crushed loaf sugar, beat for a few minutes, and add J tea- spoonful of ground Cinnamon, sifted in with 8oz. of flour, one egg, and sufficient milk
Cook this with the app: pantry check, scaling, and the assistant.