Port Wine Lozenges

Ingredients

• One gill port
• Quarter of an ounce isinglass
• One inch of stick cinnamon
• Four lumps of sugar
• One teaspoonful red-currant jelly
• Strip of lemon rind

Method

1. 1

   Put all the ingredients into a pan and stir over the fire until dissolved; put the lid on the pan, and infuse for ten minutes.

2. 2

   Strain through muslin, and pour the mixture into a flat dish.

3. 3

   When cold and set, cut into neat-sized pieces.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 64. The excerpt below is the record exactly as published.

Port Wine Lozenges. One gill port. Quarter of an ounce isinglass. One inch of stick cinnamon. Four lumps of sugar. One teaspoonful red -currant jelly. Strip of lemon rind

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