American
Cinnamon Rolls
From Student's manual in household arts, 1915
One-half cup finely chopped fruit (raisins, currants or citron) may be spread over the dough before it is rolled up.
Presented as published in 1915. 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
1839Calories
32 gProtein
421 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1839 kcal
Protein32 g
Carbohydrates421 g
Fiber0.1 g
Sugars220 g
Total Fat7.6 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium4338 mg
Potassium823 mg
Calcium1425 mg
Iron18 mg
Magnesium106 mg
Phosphorus792 mg
Zinc2.4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)17 mg
Folate404 mcg
Choline27 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 44. The excerpt below is the record exactly as published.
Cinnamon Rolls. 2 C. flour 2 T. fat 4 t. baking powder f C. (?) milk 1 t. salt i C. brown sugar ^ t. (Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.