Americandessert

Rye Cinnamon Rolls

Name: Rye Cinnamon Rolls
Cuisine: American
Ingredients: 2 cups rye flour; 2 tablespoons raisins cut in small pieces; 4 teaspoons baking powder; 2 tablespoons sugar; 1/2 teaspoon salt; 4 tablespoons fat; Water or condensed milk to make a soft dough (about 2-3 cup)

From War cook book, 1918

The dough may be sprinkled with sugar and cinnamon as preferred.

Presented as published in 1918. 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

1457Calories

31 gProtein

307 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1457 kcal

Protein31 g

Carbohydrates307 g

Fiber35 g

Sugars105 g

Total Fat15 g

Saturated Fat6.5 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol40 mg

Sodium3204 mg

Potassium1708 mg

Calcium1476 mg

Iron9 mg

Magnesium283 mg

Phosphorus1413 mg

Zinc7 mg

Copper0.9 mg

Manganese5.4 mg

Vitamin D0.2 mcg

Vitamin C3.6 mg

Vitamin A88 mcg

Vitamin E0.2 mg

Vitamin K1.5 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.3 mg

Folate14 mcg

Choline108 mg

Caffeine0 mg

Water65 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.

RYE CINNAMON ROLLS. 2 cups rye flour 2 tablespoons raisins cut in small pieces 4 teaspoons baking powder 2 tablespoons sugar 3/2 teaspoon salt 4 tablespoons fat Water or condensed milk to make a soft dough (about 2-3 cup)

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