Cardamom Comfits

Ingredients

• Put the Cardamoms into the oven to dry them
• a large copper preserving-pan, about 2ft. wide
• an iron pot with a charcoal fire in it
• some gum arabic and water
• a ladleful of starch
• some syrup for a-quarter-of-an-hour

Method

1. 1

   Dry the Cardamoms in the oven, break the skins, and pick out the seeds.

2. 2

   Sling the preserving-pan over a charcoal fire.

3. 3

   Boil syrup and mix with fine white starch.

4. 4

   Warm gum arabic and water.

5. 5

   In the pan, add Cardamom-seeds and a ladleful of gum arabic and water.

6. 6

   Rub the seeds dry, then add gum arabic and rub again.

7. 7

   Add starch and syrup, rub and shake over the fire until dry.

8. 8

   Repeat this process several times over a week.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 138. The excerpt below is the record exactly as published.

Cardamom Comfits.— Put the Cardamoms into the oven to dry them, break the skins, and pick out all the seeds. Have ready a large copper preserving-pan, about 2ft. wide, with two handles and two iron rings, one at each side. Sling this pan to a beam by means of a long cord over a pulley fixed to the beam, with a hook at each end, to hook into the iron rings attached to the pan. Under this hanging pan have an iron pot with a charcoal fire in it, not a very hot fire, only enough to keep the pan warm. Boil in another pan some syrup for a-quarter-of- an-hour, and mix with it some fine white starch crushed to powder, the starch should be the whitest obtainable. In another pan warm some gum arabic and water. Put into the large pan slung to the beam the Cardamom-seeds, and a ladleful of the warmed gum arabic and water. Rub the seeds with the hands till they are dry. Again add gum arabic and rub till dry, then add a ladleful of starch

Cook this with the app: pantry check, scaling, and the assistant.