Horehound 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 124. The excerpt below is the record exactly as published.
Horehound Lozenges. — Put loz. of gum dragon in a basin with 1 gill of very strong extract of Horehound, and soak for six or seven hours. Work it with the hand on a marble slab until it becomes quite white and elastic; add gradually l£lb. of fine icing sugar and a few drops of blue colouring
Cook this with the app: pantry check, scaling, and the assistant.