Extract of Cinnamon (for flavouring)
From The encyclopædia of practical cookery, 1890
Serves 20
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 368. The excerpt below is the record exactly as published.
xtract of Cinnamon (for flavouring'). — Macerate 4oz. of Ceylon Cinnamon bruised in a mortar in lqt. of proof spirit for ten days or longer, then strain it off, and dissolve in the spirit 2 drachms of the essential oil of Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.