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Cinnamon Kites
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1084Calories
24 gProtein
221 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1084 kcal
Protein24 g
Carbohydrates221 g
Fiber6.5 g
Sugars202 g
Total Fat17 g
Saturated Fat1.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol0 mg
Sodium3.2 mg
Potassium279 mg
Calcium135 mg
Iron2.1 mg
Magnesium92 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A0.9 mcg
Vitamin E8.3 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate28 mcg
Choline18 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 292. The excerpt below is the record exactly as published.
CINNAMON KITES 3 egg whites 11% teaspoons cinnamon 1 cup granulated sugar 14 cups chopped, unblanched 1 tablespoon flour Jordan almonds Grated rind 4% lemon
Cook this with the app: pantry check, scaling, and the assistant.