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Lozenges for the Chest
From The encyclopaedia of practical cookery, 1892
Serves 5
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
Nutrition per serving
713Calories
24 gProtein
135 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories713 kcal
Protein24 g
Carbohydrates135 g
Fiber6 g
Sugars104 g
Total Fat11 g
Saturated Fat2.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium47 mg
Potassium106 mg
Calcium21 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A104 mcg
Vitamin E1.5 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 397. The excerpt below is the record exactly as published.
Lozenges for the Chest. — Put 4oz. of gelatine in water to soak. Boil lflb. of glucose, remove from the fire, and stir in the soaked gelatine until dissolved. In the meantime melt lflb. of block juice in a saucepan placed in another one containing boiling water, and when it becomes quite liquid stir in the glucose and gelatine. Then turn the whole into a bay formed in lflb. of finely- crushed and sifted loaf sugar, add cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.