Cinnamon Cakes

Ingredients

• 4oz. of almonds
• the yolks of four eggs with the whites of two
• 11b. of caster sugar
• 11b. of fine flour
• the peel of half a lemon
• a small quantity of powdered Cinnamon
• a small quantity of powdered cloves

Method

1. 1

   Pound the almonds in their skins.

2. 2

   Beat the yolks of four eggs with the whites of two and mix with 1 lb. of caster sugar, continuing to beat.

3. 3

   Mix the pounded almonds with the eggs, 1 lb. of fine flour, lemon peel, and spices.

4. 4

   Dredge flour over a table, roll out the paste thin, cut into small cakes with a star-shaped cutter, lay on a buttered baking-sheet, brush with beaten egg, dredge with caster sugar, and bake in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 365. The excerpt below is the record exactly as published.

4oz. of almonds in their skins ; beat the yolks of four eggs with the whites of two, and mix with them 11b. of caster sugar, continuing the beating for some time. Mix the pounded almonds with the eggs, 11b. of fine flour, the grated For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads 392 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Cinnamon — continued. peel of half a lemon, and a small quantity each of powdered Cinnamon and cloves, incorporating the ingredients thoroughly. Dredge flour over a table, put the paste on it, roll it out very ( thin, and with a star-shaped tin cutter stamp it out into small ' cakes. Lay the cakes on a buttered baking-sheet, not too close | to each other, brush them over with a paste-brush dipped in beaten white of egg, dredge them with caster sugar, and bake them in a slow oven. Cinnamon Sticks. — (1) Put jib. each of well-sifted sugar and flour and the yolks of four eggs into a basin, and work them well up ; then add 1 table-spoonful of Cinnamon sugar, j When all these are well worked together, put in Jib. of flour j and ljoz. of butter melted by warming, and beat all vigorously | until thoroughly mixed. Put the paste into a biscuit-forcer | having a tin-piping funnel about the size of a stick of Cinna- J mon, dust the table or board over with sifted sugar, and press out the paste, cutting it off into lengths of about 4in. or 5in., and lay these out straight in parallel rows upon a baking- sheet having white wax well rubbed over it. Pill a paper cornet with royal icing flavoured with Cinnamon, pipe the icing upon the sticks, put them into a moderate oven, and bake until they are of a light colour. (2)' Beat the yolks of two eggs with Jib. of caster sugar for twenty minutes ; then whisk the whites to a stiff snow, and J add them, with 2 heaped table-spoonfuls of blanched and pounded almonds, 1 teaspoonful of powdered Cinnamon, and a ! small quantity of powdered cloves. ’ Mix in gradually Jib. of finely-sifted flour, and beat the whole of the ingredients | together for a few minutes ; then roll the mixture, and cut it into long strips. Butter baking-tins, lay the sticks on them, and bake them until dark brown. Take the Cinnamon sticks off the tins while still warm, and leave them until cold. Cinnamon Sugar. — Take 2oz. of Cinnamon, dry it in the screen, and pound it in a mortar with lib. of caster sugar until quite smooth. Pass it through a sieve, put it into bottles, cork up tightly, and keep in a cool place until wanted for use. Cinnamon Sweetmeats. — Put lib. of sweet almonds into a basin, pour on them sufficient boiling water to cover them, slip j them out of their skins, and as they are blanched throw them into cold water. Drain the water from them, dry them thoroughly, and pound them, a few at a time, in a mortar to a fine paste, adding a little water during the pounding to keep the almonds from oiling ; mix thoroughly with the pounded almonds lib. of powdered white sugar, and as many slightly- beaten whites of eggs as will make it easy to spread with a knife ; add to this a small quantity of cochineal, to give it a fine red colour, and Joz. of powdered Cinnamon. When all these ingredients are thoroughly well mixed into the paste lay it on some wafer-paper, and cut into any shapes that may be desired. The paste should be spread about Jin. thick. Bake in not too hot an oven. Have some sugar boiled to the feather, or the degree of heat at which, if a skimmerful be taken from the boiling sugar and blown through, good-sized sparks of sugar will fly from it ( see Sugar-boiling). Dip a camel’s-hair pencil in the syrup at this heat, and as the sweetmeats are taken out of the oven brush them over with it. This dries directly, and very much improves the look of the sweet- meats. Cinnamon Syrup. — (1) Bub 1 drachm of oil of Cinnamon (oil of cassia is sometimes used) into 2 drachms of the heavy car- bonate of magnesia, put this into a folded filtering-paper, and pour through gradually 2qts. of water. Dissolve in the liquor which has filtered through 81b. of loaf sugar, using only suffi- cient warmth to dissolve the sugar. This syrup is strictly non-alcoholic, and keeps well. (2) Bub 30 drops of oil of Cinnamon in a mortar with 1 dessert-spoonfni of carbonate of magnesia, and add gradually 2 pints of water ; filter this through paper, and in it dissolve 3Jlb. of granulated sugar without heating it. Cinnamon Tablets. — Put lib. of sugar into a sugar-boiler, add just enough water to dissolve it, boil to the seventh degree, or “ball,” then put in a few drops of essence of Cinnamon. With a spoon or spatula rub the sugar against the sides of the boiler so that it will whiten it. Then pour the sugar into small moulds or on to a slab slightly greased with oil of almonds, and mark off into small squares or oblongs. Put the moulds or slab near the fire for about half-an-hour, to dry Cinnamon — continued. the tablets and make them hard. A little rose-pink colour may be added whilst the sugar is boiling, to give them a better colour. Cinnamon Wafers.— Sift 6oz. of finely-powdered white sugar, put it into an earthenware basin with 6oz. of flour, Joz. of powdered Cinnamon, 6oz. of butter (melted over the fire), and one beaten egg ; mix all these with a little milk to a thin paste. Heat an iron plate very hot over the fire, rub it well with butter, put on it a spoonful of the paste, fry it a nice brown, turn it, and fry the other side brown also ; then roll it round a small stick. Proceed in this way, frying the paste and rolling it round the stick till all are done. Let the wafers get quite cold before removing the sticks. Cinnamon-Water Cakes. — Pound in a mortar Jib. of almonds, whisk the whites of two eggs to a stiff froth, then mix them with the almonds, and add Jib. of sugar, 1 table-spoonful of Cinnamon-water, a small quantity of powdered Cinnamon

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