Sweets/Treats Peppermint Lozenges

peppermint lozenges, no. 1.

(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:

double-refined loaf sugar​

dissolved gum​

1 oz. oil of peppermint per 40 lbs. of lozenges​

starch powder to dust​

Instructions:

Take double-refined loaf sugar, pound and sift it through a lawn sieve; make a bay with the sugar on a marble slab, into which pour some dissolved gum, and mix it into a paste as you would dough, flavouring the mass with oil of peppermint. One ounce of this is sufficient for forty pounds of lozenges. Some persons prefer mixing their gum and sugar together at first in a mortar; but as it is indifferent which way is pursued, that may be followed which is most convenient. Roll out the paste on a marble slab until it is about the eighth of an inch in thickness, using starch powder to dust it with, to prevent its sticking to the slab and pin. Before cutting them out, strew or dust over the surface with powder mixed with lawned sugar, and rub it over with the heel of your hand, which gives it a smooth face. This operation is termed "facing up." Brush this off, and again dust the surface with starch powder, cut them out, and place in wooden trays. Put them in the hot closet to dry.​

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Note: All lozenges are finished in the same manner.​

peppermint lozenges, no. 2.
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:

double-refined loaf sugar​

starch powder or prepared plaster​

dissolved gum​

1 oz. oil of peppermint per 40 lbs. of lozenges​

starch powder to dust​

Instructions:

These are made as No. 1 adding a little starch powder or prepared plaster as for gum paste to the paste instead of using all sugar.​

peppermint lozenges, nos. 3. and 4.
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:

double-refined loaf sugar​

starch powder or prepared plaster​

dissolved gum​

1 oz. oil of peppermint per 40 lbs. of lozenges​

starch powder to dust​

Instructions:

Proceed in the same manner as for No. 2 using for each more starch powder in proportion. Use smaller cutters and let the paste be rolled thicker.​

transparent mint lozenges, no. 5.
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:

coarse powdered loaf sugar​

dissolved gum Arabic​

a little lemon juice Flavour​

oil of peppermint​

starch powder to dust​

Instructions:

These are made from loaf sugar in coarse powder the finest having been taken out by sifting it through a lawn sieve. Mix it into a paste with dissolved gum Arabic and a little lemon juice Flavour with oil of peppermint. Finish as for No. 1.​

superfine transparent mint lozenges
(from The Complete Confectioner, Pastry-cook, and Baker, edited by Eleanor Parkinson, 1844)

Ingredients:

very coarse powdered loaf sugar​

thick dissolved gum Arabic​

a little lemon juice Flavour​

oil of peppermint​

starch powder to dust​

Instructions:

The sugar for these must be in coarser grains. Pass the sugar through a coarse hair sieve. Separate the finest by sifting it through a moderately fine hair sieve. Mix and flavour as the others.​

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Note: The coarser the grains of sugar the more transparent the lozenges. The finer particles of sugar being mixed with it destroy their transparency. The solution of gum should be thicker in proportion as the sugar is coarse.​

Photo by Evan-Amos,

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The Complete Confectioner, Pastry-Cook, and Baker by Eleanor Parkinson is dedicated to helping American cooks make cakes, pastries, and other sweet treats. Yet, tucked into the section of candies are a series of recipes for making lozenges of all types. Some are clearly meant to soothe itchy throats, other are recommended for aiding digestion or "disguising" bad breath. A few, containing mercury, were recommended for worms. All could be made at home in a base of sugar and dissolved gum. Mrs Parkinson gives the reader a base recipe with techniques and then lists the variations, 35 in all, that can be made from the foundation recipe.

 

[donna]

Sounds good. Thanks for adding to Food Forum.

 

[donna]

They almost look like gumdrops. I know there is recipe for gumdrops on forum. Will look for it.

 

[Mrs. V]

I betcha there was a recipe for adding elderberry to the base recipe..good for cough.

 

[FarawayFriend]

I betcha there was a recipe for adding elderberry to the base recipe..good for cough.

As is anise, fennel and thyme. That "cough mix" is sold here by "candy kitchens" at Christmas markets. But that would be hard candy. If I get it right, the recipe above is not for hard candy, but something that can be chewed? Where would you get the nececessary gum nowadays and what would that be?

 

[donna]

My Granny made Honey Drops and Hoarhound Drops . She always said they good for sore throats.

Honey Drops Recipe:

2 cups honey
1 tablespoon butter
1 tablespoon lemon juice
1/8 teaspoon baking soda
few grains of salt

Heat honey to boiling. Add baking soda, butter, lemon juice and salt. Boil to hard boil stage (265 degrees to 270 degrees). Pour into well buttered pan. Cool and pull until white and porous. Cut into small pieces.