The next step in the preparation of the receipt (recipe) To make Cinamon Bisket is to add two ounces of cinamon finely beaten. The cinnamon used was Ceylon cinnamon.
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Posted by: hearttohearthcookery | October 13, 2026
Cinamon Finely Beaten-A Taste of Hearth Cooking
Posted in Biscuits, confectionery, culinary history, food, food history, receipts, recipes | Tags: confectionery, culinary history, food, food history, foodways
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