Cinnamon Brandy
From The encyclopædia of practical cookery, 1890
Serves 30
Smaller quantities can be made in proportion.
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 362. The excerpt below is the record exactly as published.
Cinnamon Brandy.— To lib. of essence of Cinnamon add lib. of essence of cherry and lgall. of syrup of gum arabic, and put into four barrels of rectified spirits
Cook this with the app: pantry check, scaling, and the assistant.