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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. 1

    Dry the cinnamon

    Dry the cinnamon stick a little, and break or cut it into small pieces.

  2. 2

    Pound with sugar

    Pound the cinnamon pieces together with 60 g sugar and sift the mixture.

  3. 3

    Pound the rest

    Pound whatever is left in the sieve again with 30 g sugar and sift once more.

  4. 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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 513) → Modernised~94% of the text changedremovedadded
En stang kanel, ca. 1 stk kanelstang (ca. 15 cm. lang 125 gr. hvitt cm lang). 60 g sukker Kanelen tørker man (til første støting). 30 g sukker (til andre støting). Tørk kanelstangen litt, og tilberedningen er ganske bryt eller skjær den i små stykker.. Støt kanelstykkene sammen med 60 g sukker og sikt blandingen.. Støt det som ved vaniljesukker. blir igjen i sikten på nytt med 30 g sukker og sikt igjen.. Ha kanelsukkeret på godt lukkede glass eller bokser og oppbevar det tørt.

Note on Modernised

Henvisningen til vaniljesukker er skrevet ut med samme mengder og trinn; mål er oppgitt i moderne enheter.

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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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