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Cinnamon Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, exclusive of the wine, 3d. Sufficient for a pint of sauce.
Presented as published in 1892. 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
34Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein0.1 g
Carbohydrates8.2 g
Fiber0.7 g
Sugars6.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium80 mg
Potassium18 mg
Calcium18 mg
Iron0.3 mg
Magnesium2.9 mg
Phosphorus3 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.8 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 377. The excerpt below is the record exactly as published.
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
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