vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cachou Lozenges
From The encyclopaedia of practical cookery, 1892
Serves 40
Dust with corn-starch and dry in a hot closet.
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
656Calories
3 gProtein
164 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein3 g
Carbohydrates164 g
Fiber0.9 g
Sugars160 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.2 mg
Potassium6.3 mg
Calcium9.4 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.2 mg
Caffeine0 mg
Water0.5 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 396. The excerpt below is the record exactly as published.
Cachou Lozenges. — Sift 141b. of crushed loaf sugar on to a table, and form a bay in the centre. Put lflb. of glucose into a saucepan on the lire to boil, remove it from the lire, add 4oz. of soaked gelatine, and stir well until thoroughly dissolved. Turn it into the sugar on the table or slab, add a little flavouring of cassia, mix well, colour with carmine
Cook this with the app: pantry check, scaling, and the assistant.