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Cinnamon-Water Cakes
From The encyclopædia of practical cookery, 1890
Serves 10
Keep them dry in tin canisters.
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
483Calories
11 gProtein
57 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein11 g
Carbohydrates57 g
Fiber5.2 g
Sugars45 g
Total Fat24 g
Saturated Fat2 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium353 mg
Calcium127 mg
Iron2.1 mg
Magnesium119 mg
Phosphorus251 mg
Zinc1.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate8.7 mcg
Choline29 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 10 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-Water Cakes. — Pound in a mortar Jib. of almonds, whisk the whites of two eggs to a stiff froth, then mix them with the almonds, and add Jib. of sugar, 1 table-spoonful of Cinnamon-water, a small quantity of powdered Cinnamon, and sufficient flour to form a thick paste
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