Tablbib And Cokfectionart Drofb
From The cook and housewife's manual (1847).
A historical recipe
The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- A FBW receipts in this department may be useful in most families, as these tilings are cordial and sometimes even medicinal, and may be easily and cheaply prepared at horn e^ 997.
- To make Cinnamon, Lemon, Horehound, or Ginger Tablei.^^Ttike either oil of cinnamon, fine sifted China ginger, essence or grate of lemon pounded, in the proportion wanted for flavouring the article to be made.
- Two drops of oil of cinnamon, a half--ounce of ginger, ot tlie grate of two lemons, is a medium quantity to a pound of sugar.
- Mix the flavouring ingredient very well with the boiling sugar, and pour it out, when boiled candy* height, on a marble slab or stojie previously rubbed with sweet oil.
- Mark the tablet quivkly (as it hardens) in small squares, with a roller and knife.
- Drops may be made with the same material, dropping it regularly on papef, and taking the drops ofi^ with a knife when firm.
- Any kind of eugar-drope may be made by using different flavouring ingredients to moisten the sugar ;
- as, for example, for coffee-drops use a little strong clear tincture of the coffee-berry;
- for clove-drops, essence of cloves;
- for peppermint-^rops, essence of peppermint, and so on.
- 996.
- Fruit Pastes.
- — Oranges, apples, cherries, pears, rasp-berries, &c., may all be made into paste.
- Boil the pared fi-uit with clarified sugar to a thick marmalade.
- Season, and mould it into thin cakes.
- Dry these in a stove.
- The pastes must be small, but of any form or variety of forms ;
- they may be ornamented by having the impress of some of the Wedgewood-ware seals, groups from the antique^ &c.
- pressed upon them while still moist.
- TABLETS AND DKOVS.
- JSSl
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Sieve