Boil a stick of cinnamon in a pint of cream, four eggs well beat, leaving out two whites, boil the cream and thicken it with the eggs as for a custard; then put it in your dish, and put over it half a pound of loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold it over the top till the sugar be brown.

I have heard from the angels, that they distinguish in the extremes what is lascivious from what is not, as any one distinguishes the fire of a dunghill or of burnt horn by its bad smell, from the fire of spices or of burnt cinnamon by its sweet smell; and that this arises from their distinction of the internal delights which enter into the external and compose them.

Prepare as above, sprinkling with sugar and cinnamon before rolling.

Sprinkle sugar and cinnamon on top and some chopped almonds.

Take three quarters of a pound of white sugar, three quarters of a pound of fresh butter, two eggs, one pound and a half of flour, three spoonsful of yeast, a little milk, and two ounces of citron cut thin, and mix into a light paste; bake in a tin, and strew powdered sugar and cinnamon over it before baking.

Beat the sugar, eggs, and cinnamon until light; then add all the ingredients, except the matzoth, mixing well.

The inner bark of the tree forms the cinnamon of commerce.