[Sca-cooks] Whole to ground spice equivalents

[Sue Clemenger]

Since I don't own a Dick ;-P, I just used the handle end of one of my
cheap knives to splinter my cinnamon into chunkage small enough to get
into my spice grinder.  I'm sure you could put the cinnamon stick(s)
into a plastic bag, and whack at it with a hammer or rolling pin, and
achieve the same effect.
Dunno if they're period, but ISTR seeing little cinnamon graters in one
of my books on 18th c. reenactments. Folks looking for ways to make
freshly ground/grated cinnamon might find it handy to check out some of
the sutlers/merchants that cater to reenactment groups of time periods
later than ours.....(just a thought <g>)
--maire, sitting out in front of the Cathedral, where the light is best,
so that she can work on her lacemaking....

XvLoverCrimvX at aol.com wrote:
>
> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 3/31/02 2:07:44 PM Eastern Standard Time,
> Question to everyone:Can you mash cinnamon with a knife and use it in larger
> chunks or would you have to use it grounded up?
>
> And if I can mash it, would I have to get my Dick and mash it? Or would any
> shape, size, or brand do?:-D
>
> Misha
> Sailing to the Rock on the U.S.S. Newton