After the fine thin toasts were infused with a mixture of fine beaten cinnamon, sugar and claret, they were warmed over a fire and served hot.
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Posted by: hearttohearthcookery | May 19, 2014
Cinamon Toasts
Posted in Bread, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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Heart to Hearth Cookery 
This is great! I was just reading this receipt on Saturday and wondering how it tastes with claret!
By: Jen Dobyns on May 19, 2014
at 9:24 am