Confection of Senna (Lenitive Electuary)

Ingredients

• 8oz. of thoroughly dried senna leaves
• 4oz. of dried coriander-seeds
• lib. of chopped figs
• 3oz. of bruised liquorice juice
• 3 pints of water
• 24 fluid ounces
• 241b. of caster sugar

Method

1. 1

   Powder together the dried senna leaves and dried coriander-seeds in a large stone mortar.

2. 2

   Pass the powder through a fine wire sieve until there is about 10oz. sifted.

3. 3

   Boil the chopped figs and bruised liquorice juice in water, reduce to 1.5 pints, strain off the liquor, and press the residue.

4. 4

   Put this liquor into a double boiler and let it evaporate until 24 fluid ounces are left.

5. 5

   Boil preserved tamarinds, cassia pulp, and prunes in just sufficient water to cover them.

6. 6

   Strain off the liquor and add it with caster sugar to the other liquor; stir well, let it cool, and then stir in the sifted powder of senna and coriander.

7. 7

   Let the whole remain in the jar to set.

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 Senna (Lenitive Electuary).— Powder to- gether in a large stone mortar 8oz. of thoroughly dried senna leaves and 4oz. of dried coriander-seeds. Pass the powder through a fine wire sieve until there is about lOoz. sifted. Boil lib. of chopped figs and 3oz. of bruised liquorice juice in 3 pints of water. Reduce to l j pints, then strain off the liquor, and press or squeeze the residue. Put this liquor into a double boiler, bain-marie, or water-bath, and let it evaporate until 24 fluid ounces only are left. Boil for half-an-hour in a separate vessel Rb. each of preserved tamarinds, cassia pulp, and prunes, in just sufficient water to cover them. Strain off the liquor, and add that with 241b. of caster sugar

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