Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cinnamon Rolls
From Temperance cook book, 1887
Serves 1
Serve cold or hot.
Presented as published in 1887. 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
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 67. The excerpt below is the record exactly as published.
CINNAMON ROLLS. Take enough sponge to make one loaf of bread, put in two tablespoonfuls of white sugar, one well beaten egg, a piece of butter the size of an egg; knead well, let it rise, then roll it out as thick as you would for cookies; spread with butter, sugar and cinnamon
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