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Cinnamon Sweet Cake
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
230Calories
4 gProtein
52 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein4 g
Carbohydrates52 g
Fiber0.2 g
Sugars27 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5.8 mg
Sodium102 mg
Potassium104 mg
Calcium100 mg
Iron2.1 mg
Magnesium13 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate50 mcg
Choline3.4 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 115. The excerpt below is the record exactly as published.
CINNAMON SWEET CAKE 1 cup brown sugar 2 cups flour 1 tablespoon butter 1 teaspoon cinnamon 1 egg % cup milk IV2 teaspoons baking powder
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