CINNAMON STRIPS

Name: CINNAMON STRIPS
Ingredients: a half pound of almonds; three-quarters of a pound of sugar; a few teaspoonsful of cinnamon; enough white of eggs to make a dough

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

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

2729Calories

49 gProtein

384 gCarbs

117 gFat

Full nutrition (23 nutrients)

Calories2729 kcal

Protein49 g

Carbohydrates384 g

Fiber24 g

Sugars340 g

Total Fat117 g

Saturated Fat8.6 g

Monounsaturated Fat71 g

Polyunsaturated Fat25 g

Sodium3.4 mg

Potassium1669 mg

Calcium579 mg

Iron8.7 mg

Magnesium586 mg

Phosphorus1141 mg

Zinc6.5 mg

Copper2.1 mg

Manganese4.9 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Thiamin (B1)0.4 mg

Niacin (B3)8.6 mg

Water9.7 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 29. The excerpt below is the record exactly as published.

CINNAMON STRIPS. Macerate a half pound of almonds, three-quarters of a pound of sugar; add enough white of eggs, to make a dough, a few teaspoonsful of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.