Wine Lozenges
From Cassell's dictionary of cookery, 1892
Serves 10
These lozenges are tonic and should be used in moderation.
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.