Chalk Lozenges
From The encyclopaedia of practical cookery, 1892
Serves 20
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 396. The excerpt below is the record exactly as published.
Chalk Lozenges. — These are prepared in the same way as described above, using 12oz. of powdered prepared chalk and 4 drachms of ground nutmeg to Clb. of the gum preparation
Cook this with the app: pantry check, scaling, and the assistant.