Meat Lozenges
From The encyclopaedia of practical cookery, 1892
Serves 6
For preserving, pack in tins and keep in a cool dry place.
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 485. The excerpt below is the record exactly as published.
Meat Lozenges. — Put 2oz. of gelatine into lqt. of extract of Meat
Cook this with the app: pantry check, scaling, and the assistant.