Imitation Cider.— It is to be feared that this drink is more
generally known in large towns, especially London, than the
genuine fermented juice of the apple. Its only claim to con-
sideration is that it is harmless. To every pound of sugar add
Joz. of tartaric acid, 2 table-spoonfuls of fresh yeast, and
lgall. of water✪ Imitation Cider. After fermentation has subsided, stir in
sufficient artificial apple flavouring to taste.
Imitation Cider Brandy. — This is sometimes made with
apple flavouring dissolved in rectified spirits of wine. The
proportions generally used are : loz. of apple flavouring and
Joz. of pear flavouring to lib. of gum arabic, diluted with
9galls. or lOgalls. of rectified spirits of wine.
Mulled Cider. — Take three eggs, whisk them well, and add
sufficient sugar to tone down the acidity of the Cider that
is to be added. Boil lqt. of Cider✪ Mulled Cider, and when the eggs are
beaten light, pour the Cider over them, stirring briskly.
Put all this back in the pan, and stir it till it boils again ;
then serve it hot in glasses.
CINCHONA. —The bark of the Cinchona flava is
sometimes used in the manufacture of bitters.
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
390
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
CINNAMON (Fr. Cannelle; Ger. Zimmt ; Ital.
Oannella ; Sp. Canela). — This is the inner bark of shoots
sprouting from the truncated stock of the Cinnamomum
zeylanicum, and is imported from Ceylon, or should be;
but, unfortunately, this spice admits of considerable
adulteration, and finds a coarser, much less expensive
substitute in a tree of a lower order, called the “ Cinna-
mon cassia,” or Chinese Cinnamon. The principal defect
in this adulteration is that it is not so sweet or spicily
flavoured, otherwise the resemblance is so very close that
confectioners frequently use cassia in preference. When
the Dutch held possession of Ceylon, they occasionally
made havoc amongst the Cinnamon-trees by burning
them, in order that the price might be kept up by a
scarcity in the market. This was a rather dangerous
practice, for although the bark when stripped is renewed,
it takes three years to complete the growth, and by that
time the tree is possibly somewhat exhausted by the
excessive germinal energy required of it for the repair
of the lost bark, and from a practice -encouraged by the
Cingalese of expressing a camphorous gum from the
roots.
“There are points of interest,” says Kettner, “about
Cinnamon in connection with old cookery, and three of
these may be noted ” : The first is that when we hear of
Page 360 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Imitation Cider.— It is to be feared that this drink is more generally known in large towns, especially London, than the genuine fermented juice of the apple. Its only claim to consideration is that it is harmless. To every pound of sugar add Joz. of tartaric acid, 2 table-spoonfuls of fresh yeast, and lgall. of water. After fermentation has subsided, stir in sufficient artificial apple flavouring to taste.
Imitation Cider Brandy. — This is sometimes made with apple flavouring dissolved in rectified spirits of wine. The proportions generally used are : loz. of apple flavouring and Joz. of pear flavouring to lib. of gum arabic, diluted with 9galls. or lOgalls. of rectified spirits of wine.
Mulled Cider. — Take three eggs, whisk them well, and add sufficient sugar to tone down the acidity of the Cider that is to be added. Boil lqt. of Cider, and when the eggs are beaten light, pour the Cider over them, stirring briskly. Put all this back in the pan, and stir it till it boils again ; then serve it hot in glasses.
CINCHONA. —The bark of the Cinchona flava is
sometimes used in the manufacture of bitters.
For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads.
CINNAMON (Fr. Cannelle; Ger. Zimmt ; Ital. Oannella ; Sp. Canela). — This is the inner bark of shoots sprouting from the truncated stock of the Cinnamomum zeylanicum, and is imported from Ceylon, or should be; but, unfortunately, this spice admits of considerable adulteration, and finds a coarser, much less expensive substitute in a tree of a lower order, called the “ Cinnamon cassia,” or Chinese Cinnamon. The principal defect in this adulteration is that it is not so sweet or spicily flavoured, otherwise the resemblance is so very close that confectioners frequently use cassia in preference. When the Dutch held possession of Ceylon, they occasionally made havoc amongst the Cinnamon-trees by burning them, in order that the price might be kept up by a scarcity in the market. This was a rather dangerous practice, for although the bark when stripped is renewed, it takes three years to complete the growth, and by that time the tree is possibly somewhat exhausted by the excessive germinal energy required of it for the repair of the lost bark, and from a practice -encouraged by the Cingalese of expressing a camphorous gum from the roots.
“There are points of interest,” says Kettner, “about Cinnamon in connection with old cookery, and three of these may be noted ” : The first is that when we hear of
Records on this page
Imitation CiderImitation CiderMulled Cider