Essence of Cinnamon. — Put 2oz. of coarsely- bruised
Cinnamon and 1 pint of spirits of wine✪ Essence of Cinnamon into bottles, and
cork these very tightly. Put them into a warm place, and
leave them for a fortnight; then decant and bottle off the
essence.
Extract of Cinnamon (for flavouring'). — Macerate 4oz. of
Ceylon Cinnamon bruised in a mortar in lqt. of proof spirit
for ten days or longer, then strain it off, and dissolve in the
spirit 2 drachms of the essential oil of Cinnamon✪ Extract of Cinnamon (for flavouring). The spirit
may be left standing on the bruised Cinnamon if preferred,
and the clear fluid only used for flavourings.
Tincture of Cinnamon.— Pour lgall. of over-proof plain
spirit into a jar over lib. of freshly-ground Cinnamon✪ Tincture of Cinnamon, let it
steep for a fortnight, filter, bottle, cork and seal, and put away
for use.
CIRCASSIAN PUDDING. — See Puddings.
CISCO. — A fish of the herring tribe, found chiefly in
Lake Ontario. It has nothing particular to recommend
it beyond the ordinary herring, excepting a somewhat
stronger and more savoury flavour. Its counterpart may
be found in the Scottish Loch Fyne herrings, which are
distinct in some respects from the common herring.
Potted Cisco. — Take ldoz. Cisco, or enough to nearly fill the
jar they are to be cooked and kept in, dress them and wipe
them with a dry cloth, dust a little salt in and over them,
and let them remain for twelve hours ; then wipe them again
with a dry cloth, and season with 2 teaspoonfuls of white
pepper, 1 teaspoonful of ground cloves, and 1 teaspoonful of
cayenne✪ Potted Cisco and ground mace mixed. Put the fish (with their
backs down) in the jar crowded close together. Melt a
sufficient quantity of butter (say 31b.), and when it has
settled pour over the fish sufficient of the clear part to cover
them; put a greased paper and a lid on top of the jar, set it
in a pan of water, and bake it in a slow oven for about four-
hours. Keep the fish in the same jar, always covered with
butter, and in a cool place.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
393
CISOLO. — A wine of Piacenza, in Italy.
CITRIC ACID (Fr. Acide citrique; Ger. Citronen-
saure). — Although. this is commonly known as “Acid of
Lemons,” it derives its name from the citron tribe, to
which the lemon belongs, but is found in, and frequently
obtained from, acid fruits generally, such as citrons,
lemons, oranges, quinces, gooseberries, currants, cran-
berries, whortleberries, cherries, mulberries, &c. — these
last containing somewhere about 1 per cent, of the acid in
their juice. The process by which Citric Acid is usually
prepared for commercial purposes is described thus:
Page 368 · 4 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
Essence of Cinnamon. — Put 2oz. of coarsely- bruised Cinnamon and 1 pint of spirits of wine into bottles, and cork these very tightly. Put them into a warm place, and leave them for a fortnight; then decant and bottle off the essence.
Extract of Cinnamon (for flavouring). — Macerate 4oz. of Ceylon Cinnamon bruised in a mortar in lqt. of proof spirit for ten days or longer, then strain it off, and dissolve in the spirit 2 drachms of the essential oil of Cinnamon. The spirit may be left standing on the bruised Cinnamon if preferred, and the clear fluid only used for flavourings.
Tincture of Cinnamon.— Pour lgall. of over-proof plain spirit into a jar over lib. of freshly-ground Cinnamon, let it steep for a fortnight, filter, bottle, cork and seal, and put away for use.
CIRCASSIAN PUDDING. — See Puddings.
CISCO. — A fish of the herring tribe, found chiefly in Lake Ontario. It has nothing particular to recommend it beyond the ordinary herring, excepting a somewhat stronger and more savoury flavour. Its counterpart may be found in the Scottish Loch Fyne herrings, which are distinct in some respects from the common herring. Potted Cisco. — Take ldoz. Cisco, or enough to nearly fill the jar they are to be cooked and kept in, dress them and wipe them with a dry cloth, dust a little salt in and over them, and let them remain for twelve hours ; then wipe them again with a dry cloth, and season with 2 teaspoonfuls of white pepper, 1 teaspoonful of ground cloves, and 1 teaspoonful of cayenne and ground mace mixed. Put the fish (with their backs down) in the jar crowded close together. Melt a sufficient quantity of butter (say 31b.), and when it has settled pour over the fish sufficient of the clear part to cover them; put a greased paper and a lid on top of the jar, set it in a pan of water, and bake it in a slow oven for about fourhours. Keep the fish in the same jar, always covered with butter, and in a cool place.
For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads.
CISOLO. — A wine of Piacenza, in Italy.
CITRIC ACID (Fr. Acide citrique; Ger. Citronensaure). — Although. this is commonly known as “Acid of Lemons,” it derives its name from the citron tribe, to which the lemon belongs, but is found in, and frequently obtained from, acid fruits generally, such as citrons, lemons, oranges, quinces, gooseberries, currants, cranberries, whortleberries, cherries, mulberries, &c. — these last containing somewhere about 1 per cent, of the acid in their juice. The process by which Citric Acid is usually prepared for commercial purposes is described thus:
Records on this page
Essence of CinnamonExtract of Cinnamon (for flavouring)Tincture of CinnamonPotted Cisco