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Cinnamon Roses
From How we cook in Tennessee .., 1906
Serves 6
Good recipe by Mrs. R. A. Treadwell.
Presented as published in 1906. 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
13Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories13 kcal
Protein0.3 g
Carbohydrates1.9 g
Fiber0 g
Sugars0.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium41 mg
Potassium6.8 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus20 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Caffeine0 mg
Water1.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 73. The excerpt below is the record exactly as published.
Cinnamon Roses. — Roll out nice biscuit dough, sprinkle lib- erally with sugar, add bits of butter and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.