What do I need to make cinnamon sugar?

One cinnamon stick of about 15 cm and 90 g sugar in all (first 60 g, then 30 g for the second pounding).

How do I go about it?

Dry the cinnamon stick a little, cut it into small pieces and pound it together with 60 g sugar. Sift the mixture. Whatever is left in the sieve is pounded once more with 30 g sugar and sifted again.

How is the cinnamon sugar stored?

In well-sealed jars in a dry place. The method is the same as for vanilla sugar in Schønberg Erken's «Stor kokebok» (1914).

Cinnamon Sugar

Cinnamon sugar from Erken 1914, made like vanilla sugar: an approximately 15 cm cinnamon stick is dried a little, pounded with 60 g sugar and sifted; the rest is pounded with 30 g sugar and sifted again.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 451 (falt i det fri)

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About the dish

The last of the aromatic sugars in the section «Sugar for flavoring» in «Stor kokebok» (1914). Erken refers to the method for vanilla sugar.

How to make it

1
Dry the cinnamon
Dry the cinnamon stick a little, and break or cut it into small pieces.
2
Pound with sugar
Pound the cinnamon pieces together with 60 g sugar and sift the mixture.
3
Pound the rest
Pound whatever is left in the sieve again with 30 g sugar and sift once more.
4
Store
Put the cinnamon sugar in well-sealed jars or tins and store it in a dry place.

Changes from the original

The reference to vanilla sugar has been written out with the same quantities and steps; measurements are given in modern units.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 451) → 1949 (korrekturlest, s. 513)~81% av teksten endretfjernetlagt til

~~1 stang kanel, ca. 15 cm. lang, 60 gr. sukker, 30 gr. sukker.~~ En stang kanel, ca. 15 cm. ~~lang, tørrer~~ lang 125 gr. hvitt sukker Kanelen tørker man litt, og tilberedningen er ganske som ved vaniljesukker: kanelen skjæres i smaa stykker, støtes sammen med 60 gr. sukker, sigtes; det, som blir igjen i sigten, støtes igjen med 30 gr. sukker, sigtes paany; haves paa godt tillukkede glas og opbevares paa et tørt sted. vaniljesukker.

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Frequently asked questions

What do I need to make cinnamon sugar?: One cinnamon stick of about 15 cm and 90 g sugar in all (first 60 g, then 30 g for the second pounding).
How do I go about it?: Dry the cinnamon stick a little, cut it into small pieces and pound it together with 60 g sugar. Sift the mixture. Whatever is left in the sieve is pounded once more with 30 g sugar and sifted again.
How is the cinnamon sugar stored?: In well-sealed jars in a dry place. The method is the same as for vanilla sugar in Schønberg Erken's «Stor kokebok» (1914).

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