Cinnamon Sugar

Ingredients

• 2oz. of Cinnamon
• lib. of caster sugar

Method

1. 1

   Dry 2 oz. of Cinnamon, pound it with 1 lb. of caster sugar until smooth.

2. 2

   Pass through a sieve, bottle, cork tightly, and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 366. The excerpt below is the record exactly as published.

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

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