Bonbons, Candied (à la Gouffe)
From Cassell's dictionary of cookery, 1892
Serves 20
Allow to dry for fifteen hours.
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 251. The excerpt below is the record exactly as published.
onbons, Candied (ii la Gouffe).— Heat one jiovmd of sugar until it registers forty degxees, then cool it down to thirty-eight degrees, by the addition of some essence to flavom-, either aniseed cordial, cherry water, maraschino, or almond may be used. Let it cool, and beat it with a wooden spoon until it foi-ms a paste, when put it in a basin until wanted. Next, get a wooden tray about one foot square, and two inches deep
Cook this with the app: pantry check, scaling, and the assistant.