Black Currant Lozenges
From Cassell's dictionary of cookery, 1892
Serves 1
These lozenges are excellent for coughs, colds, and sore throats.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 246. The excerpt below is the record exactly as published.
Black Currant Lozenges.— Mix two ounces of brown sugar with half a pint of black currant juice. Put the liquid into an enamelled saucepan, add a table-spoonful of dissolved isinglass
Cook this with the app: pantry check, scaling, and the assistant.