Cinnamon Cakes
From The royal baker and pastry cook, 1902
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
1242Calories
39 gProtein
201 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1242 kcal
Protein39 g
Carbohydrates201 g
Fiber0 g
Sugars101 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol774 mg
Sodium469 mg
Potassium481 mg
Calcium318 mg
Iron11 mg
Magnesium61 mg
Phosphorus768 mg
Zinc3.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 36. The excerpt below is the record exactly as published.
Cinnamon Cakes. — Whites 4 eggs. Mi cup sugar, 1 cup flour. Mi teaspoon Royal Baking Powder, 2 tablespoons cream, 1 teaspoon ex- tract cinnamon. Mix as for cakes without butter, and bake in patty -pans in a quick oven. Ice with water icing flavored with cinnamon extract. Cigarettes. — Mix and sift 2 cups flour, 1 teaspoon Royal Baking Powder, 2 tablespoons sugar, hi teaspoon salt. Rub in 2 tablespoons butter, add Mi teaspoon extract cinnamon
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