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Cinnamon Sticks
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
480Calories
9 gProtein
105 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein9.3 g
Carbohydrates105 g
Fiber0 g
Sugars61 g
Total Fat7.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol105 mg
Sodium38 mg
Potassium116 mg
Calcium27 mg
Iron3.7 mg
Magnesium19 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate102 mcg
Choline74 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 366. The excerpt below is the record exactly as published.
Cinnamon Sticks. — (1) Put jib. each of well-sifted sugar and flour and the yolks of four eggs into a basin, and work them well up ; then add 1 table-spoonful of Cinnamon sugar, j When all these are well worked together, put in Jib. of flour j and ljoz. of butter melted by warming, and beat all vigorously | until thoroughly mixed. Put the paste into a biscuit-forcer | having a tin-piping funnel about the size of a stick of Cinna- J mon, dust the table or board over with sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.