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Black Lozenges
From Cassell's dictionary of cookery, 1892
Serves 20
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
Nutrition per serving
85Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein0.5 g
Carbohydrates21 g
Fiber8.8 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium0.1 mg
Calcium34 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 247. The excerpt below is the record exactly as published.
Black Lozenges.— Take half a pound of gum tragacanth in powder ; add four ounces of powdered loaf sugar and five ounces of extract of liquorice. Make into a smooth paste with water
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