Cherry Caramel Tablets
From The encyclopædia of practical cookery, 1890
Serves 1
Mark surface deeply before it hardens.
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 279. The excerpt below is the record exactly as published.
Cherry Caramel Tablets. — Boil Jib. of sugar in a teacupful of water, and just before it comes to the crack ( see Sugar- boiling) stir in 8 drops of acetic acid and 1 table-spoonful of Cherry-juice
Cook this with the app: pantry check, scaling, and the assistant.