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Cinnamon Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
Alternatively, use a quarter of a teaspoonful of ground cinnamon for a stronger flavor.
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
Nutrition per serving
962Calories
4 gProtein
242 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories962 kcal
Protein3.9 g
Carbohydrates242 g
Fiber5.3 g
Sugars201 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium540 mg
Potassium89 mg
Calcium203 mg
Iron16 mg
Magnesium18 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.7 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 351. The excerpt below is the record exactly as published.
Cinnamon Sauce. Put a cupful of sugar and one of boiling water into a small saucepan, with a stick of cinnamon about four inches long
Cook this with the app: pantry check, scaling, and the assistant.