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Dessert

Cinnamon Lozenges

A sweet candy made from sugar, cinnamon, and cinnamon oil, colored with coffee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Cinnamon Lozenges

Ingredients

Directions

Flavour the sugar

  1. Mix sugar with cinnamon powder.

  2. Add a few drops of essential cinnamon oil.

  3. Color the mixture with coffee color.

Shape

  1. Shape into lozenges as desired.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Cinnamon + coffeetop 10% of all pairs
    Smell alikemoderate
    Cooked together895 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  3. Sugar + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Provides the sweet, solid base that holds the lozenge's shape.
Cinnamon powder
Adds warm cinnamon flavour and aroma throughout the sugar.
Essential cinnamon oil
Concentrates the cinnamon aroma and flavour in small amounts.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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