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Candied Cinnamon (Method 1)
From The encyclopædia of practical cookery, 1890
Serves 8
They should be kept in tins in a dry place and wrapped in paraffin paper.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates3.6 g
Fiber0.3 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.3 mg
Potassium3.5 mg
Calcium8.5 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 361. The excerpt below is the record exactly as published.
some Cinnamon in water for twenty-four hours. Then cut it into pieces lin. long, and boil them in sugar that has been heated to thread
Cook this with the app: pantry check, scaling, and the assistant.