(5) Bruise well loz. of stick liquorice, 2 drachms of mace, and
7jlb. of stick Cinnamon ; put them into a jar or large bottle,
pour on to them 3qts. of the best French brandy, and cover
the jar closely. Let the infusion stand for some days before
filtering it. Put 41b. of sugar into 31 pints of cold water;
when the sugar is completely dissolved pour the sugar and
water into the brandy and spice. Stir it well in order to mix
all thoroughly together. Strain it, then pour it into bottles,
and cork them well.
Cinnamon Lozenges. (1) Sift the required quantity of finely-
crushed loaf sugar on to a slab, make a hollow in the centre,
and pour in sufficient dissolved gum arabic to form a stiff paste
(lib. of gum is dissolved in 1 pint of water). Add a flavouring
of powdered Cinnamon and a few drops of essential oil of
Cinnamon, colour with coffee colouring, roll the paste out on
the slab, dusting frequently to prevent its sticking ; when about
gin. in thickness sprinkle the surface with starch-powder and
sugar, and smooth it with the palm of the hand. Cut out the
shapes, put them on boards or wooden trays, and set them
on the stove or hot closet to dry. Pack in boxes, and use as
required.
(2) Sift 141b. of crushed loaf sugar on to a slab or table
and make a bay in the centre. Soak 4oz. of gelatine in
water. Put lflb. of glucose in a sugar-pan on the fire, bring
it slowly to the boil, remove from the fire, add the soaked
gelatine, and stir well until dissolved; pour this into the
bay of the sugar, add Cinnamon flavouring and orange
colouring to fancy, and form it into a paste. Boll it out,
cut it into shapes, dust with corn-starch, dry in the hot
closet, and pack away in boxes.
Cinnamon Sauce. Take a stick of Cinnamon, break it up
into small pieces, and put it into a pan with 3oz. of sugar and
a little more than 1 pint of water ; put this on the fire, and
after it has boiled up once, skim and strain it into a basin.
Mix a little arrowroot or potato-flour✪ Cinnamon Sauce with a little cold water,
put it into the pan, and take out the Cinnamon. Boil it once
more, and it is ready for use. It may be prepared without the
arrowroot or potato-flour.
Cinnamon Star Cakes. — (1) Whisk the whites of three eggs
to a stiff froth and mix with (jib. of caster sugar, the grated
peel of half a lemon, and a small quantity of powdered Cinna-
mon. Pound in their skins Jib. of sweet almonds, with a small
quantity of brandy ; then incorporate them with the above
mixture. When well mixed, put the paste on a floured table,
roll it out as thinly as possible, and with a small star-shaped
tin cutter stamp out cakes. Butter a baking-tin, arrange the
cakes on it a short distance from each other, brush them over
with a paste-brush dipped in beaten egg, and bake them in a
slow oven. When cooked, pass the blade of a knife between
the cakes and the baking-tin, take them off, and lay them on a
dish until cold.
(2) Pound 4oz. of almonds in their skins ; beat the yolks of
four eggs with the whites of two, and mix with them 11b. of
caster sugar, continuing the beating for some time. Mix the
pounded almonds with the eggs, 11b. of fine flour, the grated
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads
392
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cinnamon — continued. ✪ Cinnamon Cakes
Page 365 · 2 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.
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(5) Bruise well loz. of stick liquorice, 2 drachms of mace, and
7jlb. of stick Cinnamon ; put them into a jar or large bottle,
pour on to them 3qts. of the best French brandy, and cover
the jar closely. Let the infusion stand for some days before
filtering it. Put 41b. of sugar into 31 pints of cold water;
when the sugar is completely dissolved pour the sugar and
water into the brandy and spice. Stir it well in order to mix
all thoroughly together. Strain it, then pour it into bottles,
and cork them well.
Cinnamon Lozenges. (1) Sift the required quantity of finely-
crushed loaf sugar on to a slab, make a hollow in the centre,
and pour in sufficient dissolved gum arabic to form a stiff paste
(lib. of gum is dissolved in 1 pint of water). Add a flavouring
of powdered Cinnamon and a few drops of essential oil of
Cinnamon, colour with coffee colouring, roll the paste out on
the slab, dusting frequently to prevent its sticking ; when about
gin. in thickness sprinkle the surface with starch-powder and
sugar, and smooth it with the palm of the hand. Cut out the
shapes, put them on boards or wooden trays, and set them
on the stove or hot closet to dry. Pack in boxes, and use as
required.
(2) Sift 141b. of crushed loaf sugar on to a slab or table
and make a bay in the centre. Soak 4oz. of gelatine in
water. Put lflb. of glucose in a sugar-pan on the fire, bring
it slowly to the boil, remove from the fire, add the soaked
gelatine, and stir well until dissolved; pour this into the
bay of the sugar, add Cinnamon flavouring and orange
colouring to fancy, and form it into a paste. Boll it out,
cut it into shapes, dust with corn-starch, dry in the hot
closet, and pack away in boxes.
Cinnamon Sauce. Take a stick of Cinnamon, break it up
into small pieces, and put it into a pan with 3oz. of sugar and
a little more than 1 pint of water ; put this on the fire, and
after it has boiled up once, skim and strain it into a basin.
Mix a little arrowroot or potato-flour with a little cold water,
put it into the pan, and take out the Cinnamon. Boil it once
more, and it is ready for use. It may be prepared without the
arrowroot or potato-flour.
Cinnamon Star Cakes. — (1) Whisk the whites of three eggs
to a stiff froth and mix with (jib. of caster sugar, the grated
peel of half a lemon, and a small quantity of powdered Cinna-
mon. Pound in their skins Jib. of sweet almonds, with a small
quantity of brandy ; then incorporate them with the above
mixture. When well mixed, put the paste on a floured table,
roll it out as thinly as possible, and with a small star-shaped
tin cutter stamp out cakes. Butter a baking-tin, arrange the
cakes on it a short distance from each other, brush them over
with a paste-brush dipped in beaten egg, and bake them in a
slow oven. When cooked, pass the blade of a knife between
the cakes and the baking-tin, take them off, and lay them on a
dish until cold.
(2) Pound 4oz. of almonds in their skins ; beat the yolks of
four eggs with the whites of two, and mix with them 11b. of
caster sugar, continuing the beating for some time. Mix the
pounded almonds with the eggs, 11b. of fine flour, the grated
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads
392
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cinnamon — continued.