Port Wine Lozenges
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 41. The excerpt below is the record exactly as published.
oz. isinglass. ! 2 teaspoonfuls tea. Method : Soak the isinglass in the milk and bring to the boil. Add the sugar if liked. Pour the mixture over the tea, stir, then cover for 4 minutes. Stir again, and strain into a wet mould. When cold, turn out. Port Wine Lozenges. £ pint port. J oz. isinglass. A inch stick cinnamon. 2 cloves. Rind of half a lemon. 3 oz. white sugar
Cook this with the app: pantry check, scaling, and the assistant.