Cinnamon Cookies
From Bread, cakes, and biscuits, 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
1342Calories
24 gProtein
273 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1342 kcal
Protein24 g
Carbohydrates273 g
Fiber0.7 g
Sugars227 g
Total Fat21 g
Saturated Fat6.5 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol778 mg
Sodium149 mg
Potassium257 mg
Calcium119 mg
Iron6 mg
Magnesium30 mg
Phosphorus379 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A310 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.8 mg
Folate211 mcg
Choline614 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 90. The excerpt below is the record exactly as published.
Jib. of sifted sugar, two whole eggs and two yolks, with three full dessert- spoonfuls of rum, till it is all light (for twenty or thirty minutes), always beating it one way ; then stir in 3joz. of baked and powdered almonds, the very finely grated rind of a lemon, half a teaspoonful of powdered cinnamon, and 2oz. of fine flour
Cook this with the app: pantry check, scaling, and the assistant.