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Dessert

Cinnamon Lozenges

A sweet, cinnamon‑flavored candy made by mixing powdered sugar, cinnamon, and gum, then shaping and drying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cinnamon and sugar 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

Prepare the ingredients

  1. Pound and sift the cinnamon until extremely fine.

  2. Dissolve the gum in water.

Make and shape the paste

  1. Work in the cinnamon with the powdered sugar to form a paste.

  2. Cut the paste into different shapes with a tin cutter.

Dry and store

  1. Put the shapes on a sieve to dry in the stove.

  2. Store the dried lozenges in boxes for use.

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. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cinnamon and sugar 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

Cinnamon
Provides the main flavour and forms the bulk of the paste.
Gum
Acts as a binder that helps the paste hold its shape when cut.
Powdered sugar
Adds sweetness and body to the paste, helping it stay workable.

The step that matters

Drying the shapes. Drying slowly and evenly lets moisture leave the shapes so they set firm without cracking or scorching. Too much heat can harden the surface while the inside stays soft, and can darken or burn the cinnamon.

“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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