Cinnamon Cake (another way)

Ingredients

• half a pound of powdered sugar
• half a pound of fine flour
• half a pound of fresh butter
• a quarter of an ounce of powdered cinnamon
• the grated peel of a quarter of a small lemon
• the whites of eight eggs

Method

1. 1

   Mix sugar, flour, butter, cinnamon, lemon peel, and beaten egg whites.

2. 2

   Pour into a buttered mould and bake in a good oven for half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 376. The excerpt below is the record exactly as published.

a quarter of an ounce of powdered cinnamon, and a wine- glassful of rose or orange-flower water. Add about half a pound of flour, to form a paste. Koll this out thin, cut it into little cakes in fancy shapes, and bake them on a buttered tin in a moderate oven. Bake them for about twenty minutes, when they will be lightly browned. Probable cost, Is. Sufficient for an ordinary -dish. Cinnamon Cake.— Beat the whites of six eggs to a firm froth, and stir in half a pound of finely-sifted sugar, eight ounces of fine flour, and half a poxmd of good butter, oiled but not hot. Mix these lightly together, then add powdered cinnamon enough to colour the cake slightly. Pour the mixture into a weU-but- tered mould, and bake it in a good oven. Time to bake, forty minutes. Probable cost. Is. 6d. Sufficient for one moderate-sized cake. Cinnamon Cake (another way).— Mix tkoroughly half a pound of powdered sugar, half a pound of fine flour, half a pound of fresh, butter, a quarter of an ounce ©f powdered cin- namon, the grated peel of a quarter of a small lemon, and the whites of eight eggs beaten to a solid froth. If preferred, a glass of brandy or rum may be added. Pour the mixture into a buttered mould, and bake it in a good oven. Two eggs and a cupful of sour cream may be used instead of eight eggs, and the mixture may be spread on a flat, well-buttered tin, instead of being put into a mould. Time, half an houi\ Probable cost. Is. lOd. Suffi- cient for a quart mould. Cinnamon Cordial, — Pour three penny- worth of oil of cinnamon upon eight or nine large Imnps of sugar, and put them into a large bottle Avith a quart of spirits and half a pound ©f sugar boiled to a syrup, with a cupful of water. Shake all well together, and let the bottle remain in a cool place for a few days ; then strain or filter the liquid vmtil it becomes j bright and clear. Bottle for use. Time to infuse, a week. Probable cost, uncertain, do- pending on the spirits. Sufficient for one quart of cordial. Cinnamon Drops. — Mix haK an oimce of powdered cinnamon, or half a tea-spoonful of oil of cinnamon, with a pound of poimded sugar and half a pint of water ; boil the syrup to a candy height or until it snaps when put into cold water ; then spread it on a large flat dish, well oiled, and score it, before it haidens, into small squares, or di-op it evenly on paper. Time to boil, about a quarter of an hour. Pro- bable cost, 8d. 0 Cinnamon, Essence of. — Put two drachms of oil of cinnamon into four ounces of strong spirit. Bottle for use. Sufficient, two or three drops will flavour half a pint of sauce or liquid. Cinnamon Ice Cream.— Mix half an ounce ®f powdered cinnamon with half a poimd of sifted sugar, the yolks of two eggs, and half a pint of new milk ; boil the custard over a slow fire, stirring it all the time until it thickens ; then add one pint of thick cream and the juice of a small lemon. Pour into a mould and freeze. Time to prepare, twenty minutes. Probable cost, 2s. 2d. Sufficient for a quart of ice cream. Cinnamon Sauce. — Boil a stick of cin- namon, which has been broken into a dozen pieces, in half a pint of water for half an hour; add two glassfuls of sherry, two bay- leaves, and two table-spoonfuls of pounded sugar. Simmer gently for ten minutes, strain, and serve. Probable cost, exclusive of the wine, 3d. Sufficient for a pint of sauce. Cinnamon Tablet. — This is made in the same way as cinnamon drops, but instead of being scored into small squares or formed into drops, it is marked inta squares of about one inch and a half. CIN ( 139) CLA 0 Cinnamon, Tincture of.— Put three ounces of bruised cinnamon into a bottle of the best French brandy. It will be retidy for use in a week. The jjrobable cost will depend upon the quality of the brandy. Sufficient, two tea-spoonfuls may be put into a little cold water, or one tea-spoonful into a glass of wine. The latter, if beaten up with the yolk of an egg, and sweetened, is agreeable and restorative. Citron Cake. — Mix the well-beaten yolks of six eggs ^\•ith half a pound of pounded and sifted sugar, and ten ounces of fine lioiu- ; add half a pound of fresh butter

Cook this with the app: pantry check, scaling, and the assistant.