[Sca-cooks] old recipes - Cinkites

[V O]

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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