German Cinnamon Bread
From The Cook County cook book (1912).
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A historical recipe
The Cook County cook book, by Associated College Women Workers (1912).
Germany
Known as a German recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Make a rich biscuit dough with 1 qt.
- of flour, 1 teaspoon salt, 2 tablespoons baking powder, 2 teaspoons sugar, 3 teaspoons butter, 1 tz%, 1 pt.
- of sweet milk, flavor with cream or vanilla.
- Mix all into a soft dough, roll y^ inch thick and put dough in a shallow pan, cover top with a mixture of sugar, cinnamon and melted butter.
- Bake in a quick oven.
- — Mrs.
- James Ellis, Palatine, 111.
Plating
Cookware for this recipe
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Saucepan