Marshmallow Lozenges
Ingredients
Directions
Combine the powdered marshmallow-root and white sugar in a bowl.
Add enough mucilage to form a thick paste.
Shape the mixture into lozenges.
Allow to dry completely before storing.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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