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Raspberry Lozenges
From Cassell's dictionary of cookery, 1892
Serves 20
Time to dry lozenges is 24 hours or more.
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
Nutrition per serving
31Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories31 kcal
Protein0.5 g
Carbohydrates7.1 g
Sugars2.5 g
Total Fat0.1 g
Sodium0 mg
Potassium71 mg
Calcium7.5 mg
Iron0.2 mg
Magnesium8.7 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin C10 mg
Water39 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1483. The excerpt below is the record exactly as published.
Raspberry Lozenges, — Boil two or three pounds of raspberries tiU they are almost dry. Add as much moist or powdered sugar as the fruit weighed to begin with
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