Americanvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cinnamon Rolls
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
198Calories
3 gProtein
41 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein3.4 g
Carbohydrates41 g
Fiber1.7 g
Sugars15 g
Total Fat1.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium261 mg
Potassium4.7 mg
Calcium10 mg
Iron2.1 mg
Magnesium0.7 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 66. The excerpt below is the record exactly as published.
CINNAMON ROLLS.— Take 1 lb. bread dough, roll out to 1 inch thick, butter very lightly all over it and sprinkle with 1 tablespoon of cinnamon and Yz cup sugar
Cook this with the app: pantry check, scaling, and the assistant.