Lemon Lozenges
From The encyclopaedia of practical cookery, 1892
Serves 40
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 301. The excerpt below is the record exactly as published.
Lemon Lozenges. — (l) Put 4oz. of dry gelatine in water to soak, and sift 16^1b. of crushed loaf sugar on to a slab or table making a bay in the centre. Put If lb. of glucose in a sugar-pan on the fire, bring it to the boil, remove from the fire, add the softened gelatine, and stir well until dissolved. Pour this into the sugar on the slab, add a flavouring of Lemon, and a yellow colouring
Cook this with the app: pantry check, scaling, and the assistant.