Lavender Lozenges
From The encyclopaedia of practical cookery, 1892
Serves 4
Store the lozenges in glass 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 Lozenges. — Dissolve lib. of gum Arabic in 1 pint of water. Sift some finely- powdered sugar over a marble slab, pour the dissolved gum into it, mix to a stiff paste, flavour with a little oil of Lavender, and colour it with a little cochineal and blue mixed. Dust a little powdered starch
Cook this with the app: pantry check, scaling, and the assistant.