Coltsfoot Lozenges. — Soak loz. of gum dragon in 2oz. of
orange-flower water for about six hours. At the end of that
time squeeze and wring the gum in a cloth, work it on a
marble slab with the palm of the hand till white and elastic,
and work in gradually ljlb. of caster sugar and Joz. of essence
of Coltsfoot✪ Coltsfoot Lozenges. Sift some caster sugar over the slab, and roll the
For details respecting Culinary Processes, Utensils, Sauces, cC-c., referred to, see under their special heads.
428
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Coltsfoot — continued.
paste out to the thickness of (in. ; if a ribbed rolling-pin can be
procured, roll the surface of the paste over with it in cross
directions, to imprint a diamond pattern. Stamp out the
lozenges with a tin cutter Jin. in diameter, place them out of
hand on baking-sheets that have been dusted over with caster
sugar, and dry them in the screen. When quite hard, pack the
lozenges in well-stoppered glass jars, and keep them in a dry
store cupboard.
Coltsfoot Rock. — Boil 21b. of loaf sugar in 1 pint of water until
the syrup reaches the candy height ( see Sugar-boiling). Then
as it cools stir in 1 teaspoonful of Coltsfoot essence, and pour
the sugar on to an oiled slab. Let it get cold, and then cut it
into convenient pieces. Sometimes 1 teaspoonful of paregoric
is also added, to increase the cough-relieving properties.
Coltsfoot Wine. — Gather sufficient of the Coltsfoot flower to
fill a gallon measure, and dry it for three or four days in the
sun ; then put it in a vessel, and pour over 2galls. of boiling
water, mixing in 81b. of sugar✪ Coltsfoot Wine, and stirring till dissolved.
When cold, pour this into large stone bottles, and let them
stand in a warm place with the cork loose for two or three
weeks, when fermentation will have subsided ; then drive the
corks in quite tight, and leave the wine for about six months.
At the end of that time it may be drawn off into small bottles,
but care must be taken not to disturb the sediment.
Essence of Coltsfoot. — (1) Gather the leaves and flowers with
the midday sun on them, and leave for two or three days to dry.
Fill a large wide-mouthed bottle or jar with them, and pour
over sufficient proof spirit to cover. Let them stand for a
week, and then strain off the spirit and press the leaves.
(2) Imitation. — This essence is made of balsam of tolu,
loz., and compound tincture of benzoin, 3oz., dissolved in
3oz. of rectified spirits. Leave this to stand for a few days,
and then decant the clear portion. The Coltsfoot plant is not
used in this.
COMFITS.— This word, formerly spelt Confit or Con-
fite, is derived from the Old French confit (meaning
confected or prepared), which in its turn may be traced
to the Latin conficere, to put together. Full directions
for the manufacture of Comfits will be found under the
various names which distinguish them.
COMFREY. — This herb ( Symphytum officinale) is very
seldom used in cookery. It is occasionally mentioned,
however, in the preparation of wine cups and some soups,
but may be justly regarded as unnecessary.
Page 454 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Coltsfoot Lozenges. — Soak loz. of gum dragon in 2oz. of orange-flower water for about six hours. At the end of that time squeeze and wring the gum in a cloth, work it on a marble slab with the palm of the hand till white and elastic, and work in gradually ljlb. of caster sugar and Joz. of essence of Coltsfoot. Sift some caster sugar over the slab, and roll the
For details respecting Culinary Processes, Utensils, Sauces, cC-c., referred to, see under their special heads.
Coltsfoot — continued.
paste out to the thickness of (in. ; if a ribbed rolling-pin can be procured, roll the surface of the paste over with it in cross directions, to imprint a diamond pattern. Stamp out the lozenges with a tin cutter Jin. in diameter, place them out of hand on baking-sheets that have been dusted over with caster sugar, and dry them in the screen. When quite hard, pack the lozenges in well-stoppered glass jars, and keep them in a dry store cupboard.
Coltsfoot Rock. — Boil 21b. of loaf sugar in 1 pint of water until the syrup reaches the candy height ( see Sugar-boiling). Then as it cools stir in 1 teaspoonful of Coltsfoot essence, and pour the sugar on to an oiled slab. Let it get cold, and then cut it into convenient pieces. Sometimes 1 teaspoonful of paregoric is also added, to increase the cough-relieving properties.
Coltsfoot Wine. — Gather sufficient of the Coltsfoot flower to fill a gallon measure, and dry it for three or four days in the sun ; then put it in a vessel, and pour over 2galls. of boiling water, mixing in 81b. of sugar, and stirring till dissolved. When cold, pour this into large stone bottles, and let them stand in a warm place with the cork loose for two or three weeks, when fermentation will have subsided ; then drive the corks in quite tight, and leave the wine for about six months. At the end of that time it may be drawn off into small bottles, but care must be taken not to disturb the sediment.
Essence of Coltsfoot. — (1) Gather the leaves and flowers with the midday sun on them, and leave for two or three days to dry. Fill a large wide-mouthed bottle or jar with them, and pour over sufficient proof spirit to cover. Let them stand for a week, and then strain off the spirit and press the leaves.
(2) Imitation. — This essence is made of balsam of tolu, loz., and compound tincture of benzoin, 3oz., dissolved in 3oz. of rectified spirits. Leave this to stand for a few days, and then decant the clear portion. The Coltsfoot plant is not used in this.
COMFITS.— This word, formerly spelt Confit or Confite, is derived from the Old French confit (meaning confected or prepared), which in its turn may be traced to the Latin conficere, to put together. Full directions for the manufacture of Comfits will be found under the various names which distinguish them.
COMFREY. — This herb ( Symphytum officinale) is very seldom used in cookery. It is occasionally mentioned, however, in the preparation of wine cups and some soups, but may be justly regarded as unnecessary.
Records on this page
Coltsfoot LozengesColtsfoot Wine