Cinnamon Sauce
From The encyclopædia of practical cookery, 1890
Serves 4
Can be prepared without arrowroot or potato-flour.
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 365. The excerpt below is the record exactly as published.
Cinnamon Sauce. Take a stick of Cinnamon, break it up into small pieces, and put it into a pan with 3oz. of sugar and a little more than 1 pint of water ; put this on the fire, and after it has boiled up once, skim and strain it into a basin. Mix a little arrowroot or potato-flour
Cook this with the app: pantry check, scaling, and the assistant.