Candied Cassia
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 186. The excerpt below is the record exactly as published.
Candied Cassia. — Take as much of the powder of Cassia as will cover a two-shilling piece, pound with it a small quantity of musk and ambergris. When the Cassia, musk, and ambergris are well pounded, take jib. of sugar, add to Cassia — continued. it as much water as will moisten it
Cook this with the app: pantry check, scaling, and the assistant.