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A Selection of Old-Time Recipes for Cough Sweets and Lozenges
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This antique book contains a collection of easy-to-follow recipes for making old-time cough sweets as they were made in the past. The recipes included in this book are concise and simple, making this text perfect for the amateur confectioner and anyone interested in recreating these old-style sweets. A worthy addition to collections of antiquarian confectionery literature, this one is not to be missed by the confectionery enthusiast. The chapters of this book include: Cough Candy, Cough Drops, Hoarhound Candy, Irish Moss Cough Candy, Licorice Cough Candy, Brown Cough Drops, Light Cough Drops, Tar Cough Drops, On the Manufacture of Lozenges, Medicated Lozenges, Mixing for Common Mints, and much more. This text has been elected for modern republication due to its timeless instructional value, and we are proud to republish it here complete with a new introduction on confectionery.
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A Selection of Old-Time Recipes for Cough Sweets and Lozenges - Read Books Ltd.
COUGH CANDY (No. 1)
Break slippery-elm bark into small pieces, put into a half pint cup as much of the bark as it will hold, and pour in enough hot water to fill to the brim; let the bark soak in this for an hour. Fill another half-pint cup half full of whole flaxseed and brim this with hot water, leaving the seed to soak for an hour. At the end of that time put three cups of brown sugar in a saucepan, strain the water from the slippery elm and the flaxseed, and add to the sugar. Stirring constantly, cook until the sugar has boiled past the sirup stage and become sugary again; turn out into a buttered tin and when it is cold break into small pieces. This is better if flavored to taste with lemon
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