Lavender Drops
From The encyclopaedia of practical cookery, 1892
Serves 6
Keep the drops in glass-stoppered bottles.
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 274. The excerpt below is the record exactly as published.
Lavender Drops. — Put some treble-refined coarsely-sifted sugar in a pan, flavour it with essence of Lavender, stir in slowly sufficient water to make it drop off the spatula ■without sticking, and colour the sugar with prepared cochi- neal
Cook this with the app: pantry check, scaling, and the assistant.