Tolu Lozenges
From The encyclopaedia of practical cookery, 1892
Serves 40
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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 397. The excerpt below is the record exactly as published.
Tolu Lozenges. — Dissolve 3oz. of tolu (or balsam of tolu) in spirits of wine, and mix it into 141b. of the gum paste used for Lozenges, together with loz. of tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.