Bonbons, Liquor
From Cassell's dictionary of cookery, 1892
Serves 10
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 252. The excerpt below is the record exactly as published.
Bonbons, Liquor. — These articles of confectionery are preixared by boihng white sugar with water into a thick syruji, and then adding a little spirit and any flavoui-ing and colouiing ingredient
Cook this with the app: pantry check, scaling, and the assistant.