SC - Re- Candied Cinnamon

[Mark Harris]

Mark Harris wrote:
> 
> I bought several sticks of cinnamon at the grocery tonight with the
> idea of trying to sugar them as was mentioned here in the past week.
 
> Can someone quote me the period recipe and perhaps a redaction for
> doing candied cinnamon? While a referance to a period recipe would
> be good, I don't have many of the books often quoted here, yet. Has
> anyone tried this?

Adamantius replies:
Not me...again, the comparative unpleasantness of crunching down on a
stick of cinnamon, at least compared to some of the other things that
have been confited in period, leads me to suspect some other process
would be preferred. 

>>>>>
This was my initial thought too. But maybe the crunchiness is tempered
by candying the cinnamon. However, this is why I asked if they were
really sugaring the cinnamon sticks or the powder. Alys then answered:

Date: Mon, 3 Nov 1997 19:06:23 -0600 (CST)
From: alysk at ix.netcom.com (Elise Fleming )
Subject: SC - Re: Candied Ginger

I wrote:
> Thomas Dawson (1596) has it as part of the banquet (dessert) course. 
>My  assumption is that the candied version was used as a confection 
>just as  candied cubebs, cinnamon, nutmeg, anise and coriander seeds, 
>etc. were  used. 

Stefan li Rous responded: 
>I can see candied ginger. I've had that. A bit sharp but reasonable.
>Cinnamon, I can also see. Cinnamon and sugar go together. Are we
>talking about the powder scraped off the bark or the bark itself?

The cinnamon should be the cinnamon sticks.  There are, I believe, 
paintings of them (longish, knobby, white things) in some of Clara 
Peeters paintings in the early 1600s.

Alys K.
<<<<<<<<<<<

Guess I may just have to try it and see what happens.

Stefan li Rous

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