[Sca-cooks] old recipes - Cinkites

wheezul at canby.com wheezul at canby.com
Wed Jan 25 11:25:45 PST 2012

I always find that blender ground powder sugar has a distinct sort of
metallic taste (in different blenders even).  I wonder if I am overheating
the sugar.  Any pointers?


> That is how the recipe was written and called for, from 1911, so I am not
> specifically sure what that difference is.  But our modern powdered sugar
> has, I belive, corn starch and/or some other additions as well as just
> sugar.  That is why I used 'Bakers" sugar, it is just very finely ground
> sugar. 
> (which you can do by just putting your regular sugar into a food processor
> and processing to a fine powder) 
> So, possibly that was also true for the "Powdered" sugar from 1911 too. 
> Mirianna
> ________________________________
> From: Sandra J. Kisner <sjk3 at cornell.edu>
> To: 'Cooks within the SCA' <sca-cooks at lists.ansteorra.org>
> Sent: Wednesday, January 25, 2012 7:06 AM
> Subject: Re: [Sca-cooks] old recipes - Cinkites
> This looks very interesting - but what do they mean by "confectioners'
> (not powdered) sugar"?
> Sandra
> -----Original Message-----
> Hey Cailte
> If you like vintage recipes, I just experimented with a recipe from 1911,
> which turned out 'Really" well, not a pie or lemon, but from a 100 year
> old cook book.  They are cookies called Cinkites, which are just cinnamon
> meringues. 
> Easy and absolutly adictive!
> The whole recipe is;
> White 3 eggs                              1 1/2 teaspoons cinnamon
> 1/2 lb. powdered sugar (I used baking sugar, not powdered)
> 1/2 lb. unblanched almonds         Rind 1/2 lemon Beat egg whites until
> stiff and add sugar, lemon rind, cinnamon, and almonds finely chopped. 
> Toss on a board sprinkled with flour, then with powdered sugar, and
> knead.  Patt and roll to one-fourth inch thickness.
> Shape with a heart or any small fancy cutter, place on a buttered sheet
> and bake in a moderate oven. Glaze with; Confectioner's Frosting To two
> tablespoons hot water add confectioners' (not powdered) sugar until of the
> right consistency to spread.  Flavor with one-half teaspoon vanilla. 
> Apply with a butter-brush. 
> As notes on the making,
> We did not use the frosting, they are plenty sweet, and they kind of
> spread out of the cut shape.  So either add a little more flour when
> kneading (I figure it was less than a 1/4 cup that got kneaded in) or
> don't use a cutter and just cut them out with a knife in rows.  They also
> got very crumbly after the first roll out, and did not cut into shapes as
> well.  Baked at 350 for 7 to 10 min. 
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