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Cinnamon Cakes (4)
From The encyclopædia of practical cookery, 1890
Serves 8
Use a non-oiled baking sheet.
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
Nutrition per serving
164Calories
3 gProtein
35 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein3.3 g
Carbohydrates35 g
Fiber1.9 g
Sugars11 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.2 mg
Sodium1.7 mg
Potassium57 mg
Calcium43 mg
Iron1.9 mg
Magnesium9.9 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate46 mcg
Choline0.4 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 8 servings.
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.
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 to form a paste. Roll the paste out moderately thin, cut it into cakes with a biscuit-cutter, place them on a baking-sheet, and bake in a moderate oven. (4) Put 8oz. of sifted flour into a warmed basin, mix in 3oz. of crushed loaf sugar and Joz. of ground Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.