Confection of Pepper

Ingredients

• 2oz. of powdered black pepper
• 3oz. of powdered caraway-seeds
• lib. of clarified honey
• 2oz. of liquorice powder
• £oz. of powdered black pepper
• £oz. of powdered liquorice-root
• loz. of caster sugar
• £ fluid ounce of oil of fennel

Method

1. 1

   Rub up the powdered black pepper and powdered caraway-seeds with clarified honey.

2. 2

   Optionally, add liquorice powder or powdered fennel-seed.

3. 3

   Alternatively, take the specified amounts of powdered black pepper, powdered liquorice-root, caster sugar, and oil of fennel, and work these up in a glass mortar with honey.

4. 4

   A teaspoonful of either of the above for a dose.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 458. The excerpt below is the record exactly as published.

Confection of Pepper, or Conserve of Black Pepper.— (1) Rub up 2oz. of powdered black pepper and 3oz. of powdered caraway-seeds with lib. of clarified honey ; 2oz. of liquorice powder may be added, or the same quantity of powdered fennel-seed. (2) Take £oz. each of powdered black pepper and powdered liquorice-root, loz. of caster sugar, and £ fluid ounce of oil of fennel

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