RECIPES WITH EUROPEAN INFLUENCES

From the Royal English and Foreign Confectioners - Cizari Francatelli (published in 1862 on the Preparation of Different Essences For Making Liqueurs, Pralines and Confits

Essences being intended exclusively for imparting flavour to compositions containing sugar, it is needless to add to them. Whenever liqueurs are required to be manufactured with these, it will only be necessary to add a proportionate quantity of clarified syrup.

ESSENCE OF TEA

ESSENCE OF MOCK COFFEE

ON PRÂLINES AND DRAGEES, OR SUGARED ALMOND BONBONS

NONPAREILS

ESSENCE OF TEA Ingredients: 1 pint of rectified spirits of wine, 2 oz gunpowder tea Put the ingredients in a bottle corked tight, and keep in a warm atmosphere for ten days; at the end of this time filter the essence, and keep it in a small well stoppered bottle for use.

ESSENCE OF MOCK COFFEE Ingredients: 1 pint of rectified spirits of wine, 4 oz of roasted mocha coffee, coarsely bruised in a warmed brass mortar

ON PRĀLINES AND DRAGEES, OR SUGARED ALMOND BONBONS These bonbons consist of whole almonds enveloped in sugar and variously coloured, yet each sort of one delicate hue. Pralines are commonly denominated burnt almonds; dragees are better known under the name of sugared almonds; both sorts of bonbons are great favourites.

NONPAREILS Procure two ouncies of orris root powder and half an ounce of find powdered gum arabic, and use just enough very thick syrup to mix them in a pan over slow heat into a very stiff paste; divide this into infinitesimal quantities, and with fine sugar, roll them in a leather drum (this resembles a sieve) and set them on paper to be dried in the screen. For coating or charging nonpareils with sugar proceed as for carraway seeds; they may be coloured by adding a pinch of carmine while giving the last two charges. Any other colour is considered in bad taste.