Peppermint Lozenges

Ingredients

• a quarter of an ounce of gum arabic
• half as much isinglass
• a quarter of a pint of boiling water
• one pound and three quarters of sifted loaf sugar

Method

1. 1

   Dissolve a quarter of an ounce of gum arabic, and half as much isinglass in a quarter of a pint of boiling water; let it stand till quite cold; then mix into it ten or twelve drops of the oil of peppermint.

2. 2

   Add it to one pound and three quarters of sifted loaf sugar, or more, and work it all well together into a stiffish paste; roll it out thin on a marble slab, dusting it with starch powder; cut it into lozenges about the size of a shilling, with a tin cutter; and put them on paper or trays, and dry them in a proving oven or stove.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 41. The excerpt below is the record exactly as published.

PEPPERMINT LOZENGES. Dissolve a quarter of an ounce of gum arabic, and half as much isinglass in a quarter of a pint of boiling water; let it stand till quite cold; (dissolved gum arabic may be used alone, or gum arabic and gum dragon together:) then mix into it ten or twelve drops of the oil of peppermint. Add it to one pound and three quarters of sifted loaf sugar

Cook this with the app: pantry check, scaling, and the assistant.