Horehound Candy. — (1) In the first place make a decoction
of Horehound by putting loz. of the dried leaves of the
herb into a basin with sufficient water to cover them, and
boiling for ten or twelve minutes. Remove the basin from
the fire, cover it over, let it get cold, and press and strain
through a fine sieve. Put this into a quart measure, fill up
with water, pour it into a saucepan on the fire, and add 41b.
of granulated sugar and 1 teaspoonful of cream of tartar✪ Horehound Candy (Method 1).
Boil to the crack degree ( see Sugar-boiling), pour the mass
on to a slightly-greased marble slab, let it get nearly cold,
turn in the edges, and cut the batch into bars by means of
a cutter. When quite cold, the bars must be separated, and
are then ready for use.
(2) Make 1 pint of strong tea of Horekound-leavcs, strain
it, and add to it 31b. of brown sugar and 1 teaspoonful of
cream of tartar. When the sugar is melted, stir it well, and
boil over a moderate fire till a little of it tried in cold
water is brittle. Pour the candy on a well-oiled marble
slab, and when cool cut it into squares.
(3) Put loz. of herb Horehound into a saucepan with lqt.
of water, and boil for about ten minutes; strain the liquor into
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
771
Horehound — continued.
a sugar-boiler, add 61b. of sugar, and boil to the ball degree
(see Sugar-boiling). Eemove the boiler from the fire, and
work the sugar against the sides with a spatula until it be-
comes quite thick, which will take three or four minutes’
hard working. Add a few drops of oil of aniseed, stir in
briskly, pour the whole on to an oiled slab, let it cool,
form it into any desired shapes, and when quite cold it is
ready for use. Horehound may be obtained in the extract
or essence, but the infusion is far preferable.
(4) Put 1 handful of Horehound-leaves in a saucepan with
£ pint of water, and let them boil for a-quarter-of-an-hour.
Strain the liquor over 21b. of brown sugar. When the sugar
is quite dissolved, put it in a sugar -boiler over a moderate
fire, and cook gently till quite brittle ( see Sugar-boiling).
If the candy is required for a cough, the Horehound-leaves
may be dried, pounded to dust in a mortar, and sifted into
the candy just before taking it from the fire. Pour it out
on a buttered slab or tin, let it get almost cold, and then
cut into squares.
Horehound Lozenges. — Put loz. of gum dragon in a basin with
1 gill of very strong extract of Horehound, and soak for six
or seven hours. Work it with the hand on a marble slab until
it becomes quite white and elastic; add gradually l£lb. of
fine icing sugar and a few drops of blue colouring✪ Horehound Lozenges to give it
a clear whiteness. Sprinkle a little caster sugar on the slab,
and roll out the paste to about ^in. in thickness. Cut out
the lozenges with a small round tin cutter, put them on a
baking-sheet sprinkled over with sugar, and place them in a
cool place to dry. When quite hard and dry, put them in
jars.
Horehound Tea. — Infuse loz. of the herb in 1 pint of boiling
water✪ Horehound Tea, and let it stand for an hour ; by that time it will be
ready for use, and can be taken either with or without sugar.
Page 124 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Horehound Candy. — (1) In the first place make a decoction of Horehound by putting loz. of the dried leaves of the herb into a basin with sufficient water to cover them, and boiling for ten or twelve minutes. Remove the basin from the fire, cover it over, let it get cold, and press and strain through a fine sieve. Put this into a quart measure, fill up with water, pour it into a saucepan on the fire, and add 41b. of granulated sugar and 1 teaspoonful of cream of tartar. Boil to the crack degree ( see Sugar-boiling), pour the mass on to a slightly-greased marble slab, let it get nearly cold, turn in the edges, and cut the batch into bars by means of a cutter. When quite cold, the bars must be separated, and are then ready for use.
(2) Make 1 pint of strong tea of Horehound-leaves, strain it, and add to it 3 lb. of brown sugar and 1 teaspoonful of cream of tartar. When the sugar is melted, stir it well, and boil over a moderate fire till a little of it tried in cold water is brittle. Pour the candy on a well-oiled marble slab, and when cool cut it into squares.
(3) Put 1 oz. of herb Horehound into a saucepan with 1 qt. of water, and boil for about ten minutes; strain the liquor into
For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads.
Horehound — continued.
a sugar-boiler, add 6 lb. of sugar, and boil to the ball degree (see Sugar-boiling). Remove the boiler from the fire, and work the sugar against the sides with a spatula until it becomes quite thick, which will take three or four minutes’ hard working. Add a few drops of oil of aniseed, stir in briskly, pour the whole on to an oiled slab, let it cool, form it into any desired shapes, and when quite cold it is ready for use. Horehound may be obtained in the extract or essence, but the infusion is far preferable.
(4) Put 1 handful of Horehound-leaves in a saucepan with ½ pint of water, and let them boil for a quarter of an hour. Strain the liquor over 2 lb. of brown sugar. When the sugar is quite dissolved, put it in a sugar -boiler over a moderate fire, and cook gently till quite brittle ( see Sugar-boiling). If the candy is required for a cough, the Horehound-leaves may be dried, pounded to dust in a mortar, and sifted into the candy just before taking it from the fire. Pour it out on a buttered slab or tin, let it get almost cold, and then cut into squares.
Horehound Lozenges. — Put 1 oz. of gum dragon in a basin with 1 gill of very strong extract of Horehound, and soak for six or seven hours. Work it with the hand on a marble slab until it becomes quite white and elastic; add gradually 1½ lb. of fine icing sugar and a few drops of blue colouring to give it a clear whiteness. Sprinkle a little caster sugar on the slab, and roll out the paste to about ⅛ in. in thickness. Cut out the lozenges with a small round tin cutter, put them on a baking-sheet sprinkled over with sugar, and place them in a cool place to dry. When quite hard and dry, put them in jars.
Horehound Tea. — Infuse 1 oz. of the herb in 1 pint of boiling water, and let it stand for an hour ; by that time it will be ready for use, and can be taken either with or without sugar.
Records on this page
Horehound Candy (Method 1)Horehound Candy (Method 2)Horehound LozengesHorehound Tea