Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
American
Cinnamon Buns
From San Rafael cook book, 1906, 1906
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pt. of sweet milk
- 1 heaping cup of land
- % pt. of yeast
- % cup of sugar
- 1 qt. of flour
- 2 eggs beaten light
- % lb. of butter
- about 2 tablespoons of 'water
Method
Make a sponge with milk, butter, yeast, and sugar.
In the morning, add beaten eggs and salt, then roll out and spread with the mixture.
Cut into slices, let rise again, and bake for 20 minutes.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.
CINNAMON BUNS.— Mrs. A. A. Curtis. Make a sponge of 1 pt. of sweet milk, 1 heaping cup of land, % pt. of yeast, % cup of sugar, 1 qt. of flour; set at night. In. the morning add 2 eggs beaten light, and salt; make up stiff as for bread. When light divide into two parts, roll out about an inch thick, and narrow; spread with the mixture, and roll as for jelly cake; cut in slices; lay in pan. to rise again; bake 20 minutes. Mixture. — % lb. of butter, browned to a rich brown; when cool awJd enough sugar to absorb the butter, and about 2 tablespoons of 'water
Cook this with the app: pantry check, scaling, and the assistant.