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Cinnamon Tablets
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
220Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein0 g
Carbohydrates57 g
Fiber0.3 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium3.9 mg
Calcium6.9 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water3.2 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 367. The excerpt below is the record exactly as published.
Cinnamon Tablets. — Put lib. of sugar into a sugar-boiler, add just enough water to dissolve it, boil to the seventh degree, or “ball,” then put in a few drops of essence of Cinnamon
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