Calamus Candy
From The universal cookery book, 1887
Considered preventive of contagion in Turkey.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 90. The excerpt below is the record exactly as published.
CALAMUS CANDY. 233 and sweeten to taste, and add the juice of two lemons. Add a little more water if the liquid seems too thick. This is soothing in colds. — Boston Cook-Book : Mrs. D. A. Lincoln. Roberts Brothers , Pubs. (By per) Calamus Candy. “Two cupfuls of small pieces of sliced root, an eighth of an inch in thickness ; cover with cold water, and boil gradually ; then pour off the water, and add a cup and a half of pulverized white sugar
Cook this with the app: pantry check, scaling, and the assistant.