Tincture of Cinnamon
Ingredients
Directions
Macerate the crushed cinnamon in the alcohol for eight days at a temperature of 77°F to 86°F.
After eight days, filter the mixture.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
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