Americanvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cinnamon Rolls
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
939Calories
11 gProtein
213 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories939 kcal
Protein11 g
Carbohydrates213 g
Fiber4.4 g
Sugars207 g
Total Fat20 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium121 mg
Potassium294 mg
Calcium265 mg
Iron1.7 mg
Magnesium26 mg
Phosphorus230 mg
Zinc1.3 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D2.2 mcg
Vitamin C0.3 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline170 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 72. The excerpt below is the record exactly as published.
Cinnamon Rolls — Save a piece of dough, about enough to make a loaf, out of your bread before you make it out for baking. To this dough add 1 egg, 1 tablespoonful butter, 3^ cup- ful milk, 1 cupful sugar and 1 tablespoonful cinnamon
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