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Cinnamon Rolls
From The national course in home economics, 1917
Serves 8
Recipe by Mrs. E. Wallace.
Presented as published in 1917. 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
228Calories
3 gProtein
50 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein3.4 g
Carbohydrates50 g
Fiber0.2 g
Sugars25 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol5.6 mg
Sodium235 mg
Potassium45 mg
Calcium59 mg
Iron1.9 mg
Magnesium8.9 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0.9 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 179. The excerpt below is the record exactly as published.
CINNAMON ROLLS. (Good.) Make a biscuit dough of one pint of flour, one and one-half teaspoon- fuls of baking-powder, one-half teaspoonful of salt and a full tablespoon- ful each of butter and lard. Rub the shortening into the flour, havings first thoroughly mixed in the salt and baking-powder. Use enough new milk to make a soft dough. Roll it out very thin and sprinkle on a cupful of granulated sugar well mixed with one teaspoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.