Cinnamon Cream Ice. — Put one or two sticks of Cinnamon
into a mortar, pound well, and mix in 4oz. of sifted crushed
loaf sugar. Put the mixture into a saucepan, pour over a
breakfast-cupful of milk, and boil for a few minutes over
a clear fire ; then stir in the yolks of two eggs, 1 pint of
cream, and the juice of a lemon✪ Cinnamon Ice. Pour the whole into the
freezer, and let it remain until wanted.
Cinnamon, Currant, and Caraway Cakes.— Bub lib. of
butter into 3|lb. of flour, then make a bay in the centre,
and put in lib. of caster sugar ; moisten with half milk
and half honey-water, and make into a dough. Divide the
mass into three parts, mixing with one a little powdered
Cinnamon, with another a few caraway-seeds, and with the
third a few currants✪ Cinnamon, Currant, and Caraway Cakes. Boll each out about jin. thick, cut
into small rounds, brush over the tops with a little milk,
and bake in a moderate oven.
Cinnamon Drop Biscuits. -Put 4oz. of butter into a basin, I
warm it, beat it to a cream with a wooden spoon, add gradually
4oz. of sifted crushed loaf sugar, beating continually ; then add
three eggs, working one in before another is added, sift in
lightly and slowly 6oz. of flour, a few well-washed and dried
currants, and loz. of ground Cinnamon✪ Cinnamon Drop Biscuits. Put the paste into
a biscuit-forcer, and with this lay out small rounds on several
thicknesses of paper spread over a baking-sheet. When ready,
put them into a quick oven and bake. Serve, or use when
cold. The currants may be omitted if desired.
Cinnamon Flavouring. (1) To prepare this, dissolve 2
drachms of Cinnamon oil in 1 pint of rectified spirit, and add
very slowly 1 pint of water ; then mix in slowly lib. of
powdered Cinnamon. Stir the mixture well and then pass it
through a paper filter.
(2) Dissolve loz. of oil of Cinnamon in 3oz. of rectified
spirits of wine. A few drops will impart a powerful flavour {
of Cinnamon.
Cinnamon — continued.
Cinnamon Liqueur. — (1) Pour 16 pints of brandy and 2 pints
of water into a bowl, add 2oz. of Cinnamon in small pieces,
the thin rind of two lemons, and loz. of liquorice-root, and
let the whole "infuse for several days. Distil the liquor and
mix it up with a syrup composed of 21b. of sugar and lgall.
of water. Bun this two or three times through a filter, and
it is ready for use.
(2) This is prepared the same as above, using 24 pints of
brandy, 4oz. of Cinnamon, 2 drachms of mace, and loz. of
liquorice-root, which must be well beaten. The zest of two
lemons must also be added, and the whole infused for several
^lays before it is distilled. The syrup is made of 41b. of sugar
to 14 pints of water.
(3) Crush 21b. of sugar-candy and put it in a saucepan with
loz. of stick Cinnamon and lqt. of water, and boil these until
reduced to a syrup. When ready, strain the liqueur through
a jelly-bag or a piece of flannel, and mix 2qts. of pure proof
spirit with it. Pour the liqueur into bottles, cork these tightly,
and keep them in a cool dry store-closet for use.
(4) Prepared in the same way as Liqueur des Eveques
(see Cordials and Liqueurs), with lib. of Cinnamon, 91qts.
of spirits of wine, 71qts. of water, 31qts. of capillaire, and
a little red colouring added just before filtering.
Page 364 · 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
Cinnamon Cream Ice. — Put one or two sticks of Cinnamon into a mortar, pound well, and mix in 4oz. of sifted crushed loaf sugar. Put the mixture into a saucepan, pour over a breakfast-cupful of milk, and boil for a few minutes over a clear fire ; then stir in the yolks of two eggs, 1 pint of cream, and the juice of a lemon. Pour the whole into the freezer, and let it remain until wanted.
Cinnamon, Currant, and Caraway Cakes.— Bub lib. of
butter into 3|lb. of flour, then make a bay in the centre, and put in lib. of caster sugar ; moisten with half milk and half honey-water, and make into a dough. Divide the mass into three parts, mixing with one a little powdered Cinnamon, with another a few caraway-seeds, and with the third a few currants. Boll each out about jin. thick, cut into small rounds, brush over the tops with a little milk, and bake in a moderate oven.
Cinnamon Drop Biscuits. -Put 4oz. of butter into a basin, I warm it, beat it to a cream with a wooden spoon, add gradually 4oz. of sifted crushed loaf sugar, beating continually ; then add three eggs, working one in before another is added, sift in lightly and slowly 6oz. of flour, a few well-washed and dried currants, and loz. of ground Cinnamon. Put the paste into a biscuit-forcer, and with this lay out small rounds on several thicknesses of paper spread over a baking-sheet. When ready, put them into a quick oven and bake. Serve, or use when cold. The currants may be omitted if desired.
Cinnamon Flavouring. (1) To prepare this, dissolve 2 drachms of Cinnamon oil in 1 pint of rectified spirit, and add very slowly 1 pint of water ; then mix in slowly lib. of powdered Cinnamon. Stir the mixture well and then pass it through a paper filter.
(2) Dissolve loz. of oil of Cinnamon in 3oz. of rectified spirits of wine. A few drops will impart a powerful flavour { of Cinnamon.
Cinnamon — continued.
Cinnamon Liqueur. — (1) Pour 16 pints of brandy and 2 pints of water into a bowl, add 2oz. of Cinnamon in small pieces, the thin rind of two lemons, and 1oz. of liquorice-root, and let the whole infuse for several days. Distil the liquor and mix it up with a syrup composed of 2lb. of sugar and 1gall. of water. Run this two or three times through a filter, and it is ready for use.
(2) This is prepared the same as above, using 24 pints of brandy, 4oz. of Cinnamon, 2 drachms of mace, and 1oz. of liquorice-root, which must be well beaten. The zest of two lemons must also be added, and the whole infused for several days before it is distilled. The syrup is made of 4lb. of sugar to 14 pints of water.
(3) Crush 2lb. of sugar-candy and put it in a saucepan with 1oz. of stick Cinnamon and 1qt. of water, and boil these until reduced to a syrup. When ready, strain the liqueur through a jelly-bag or a piece of flannel, and mix 2qts. of pure proof spirit with it. Pour the liqueur into bottles, cork these tightly, and keep them in a cool dry store-closet for use.
(4) Prepared in the same way as Liqueur des Eveques (see Cordials and Liqueurs), with 1lb. of Cinnamon, 9½qts. of spirits of wine, 7½qts. of water, 3½qts. of capillaire, and a little red colouring added just before filtering.
Records on this page
Cinnamon IceCinnamon, Currant, and Caraway CakesCinnamon Drop Biscuits