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Cinnamon Pie

Name: Cinnamon Pie
Yield: 6 servings
Ingredients: seven tabelspoons of sugar; two level tablespoons of flour; four teaspoons of ground cinnamon; a pinch of salt; four cupfuls of sweet milk; two eggs beaten well

From The Times cook book, no. 2, 1905

Serves 6

Presented as published in 1905. 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

82Calories

1 gProtein

18 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories82 kcal

Protein1.4 g

Carbohydrates18 g

Fiber1 g

Sugars15 g

Total Fat0.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol31 mg

Sodium12 mg

Potassium23 mg

Calcium24 mg

Iron0.5 mg

Magnesium2.8 mg

Phosphorus20 mg

Zinc0.2 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0.1 mg

Vitamin A14 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate8.2 mcg

Choline25 mg

Caffeine0 mg

Water6.8 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 100. The excerpt below is the record exactly as published.

CINNAMON PIE. Mrs. C. C. Nor- ton, 1407 Girard street, Los Angeles, Cal.— (Original.) Sift together seven tabelspoons of sugar, two level tablespoons of flour, four teaspoons of ground cinnamon and a pinch of salt. Stir into this four cupfuls of sweet milk, butter size of egg and two eggs beaten well

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