Pea Sweets (Suucus)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 191. The excerpt below is the record exactly as published.
some sugar in a little water till it is crisp if a little is dropped into cold water ; then colour with cochineal and flavour with a few drops of rose
Cook this with the app: pantry check, scaling, and the assistant.