Cream of Cinnamon
From The encyclopædia of practical cookery, 1890
Serves 10
This liqueur has a very agreeable taste.
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 367. The excerpt below is the record exactly as published.
Cream of Cinnamon. — Pour lqt. of spirits of wine into a bottle, add 2 drops each of oil of roses and oil of Cinnamon, shake the bottle vigorously until the oil is dissolved com- pletely, pour in lqt. of syrup, and add sufficient red colouring to g-ive the liquid a bright colour
Cook this with the app: pantry check, scaling, and the assistant.