Wine Lozenges
From Cassell's dictionary of cookery, 1892
Serves 8
These lozenges, used in moderation, are highly tonic.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2304. The excerpt below is the record exactly as published.
Wine Lozenges. — Steep one ounce of isinglass in water for twelve hours — use very little water for this purpose— then boil in a pint of port or madeira
Cook this with the app: pantry check, scaling, and the assistant.