Candied Cinnamon (Method 2)
From The encyclopædia of practical cookery, 1890
Serves 4
When they are dry, arrange the gratings in candy-tins, so that there will be three layers, one above the other.
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
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 sticks of Cinnamon into pieces rather less than ljin. in length, and give them a boil in some thin syrup. Remove the pan from the fire, and let the Cinna- mon soak in the syrup for six hours
Cook this with the app: pantry check, scaling, and the assistant.