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To Make cinnamon Sticks

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make Cinnamon Sticks. Take a pound of this paste & two ounces of cinnamon ground well fine, & beat your paste in a mortar then & long enough that the cinnamon is well incorporated with the sugar, then make the covers well thin larger than a half quarter, take then the sticks fatter than a finger, & roll the paste thereon like one makes little cakes, then rest a little sliding off the end of the stick, & put it on the paper, & put then into the oven.


Other versions of this recipe:

A most delicate and stiff sugar paste (Delights for Ladies)

The making of sugar-paste (Delights for Ladies)

A way to make Sugerplate both of colour and taste of any flower (Delights for Ladies)

To make sugar paste (Ouverture de Cuisine)

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