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[1] [8] The apothecary was the main purveyor of sugar-based concoctions until the confectioner began to sell sugar as a food instead of a medicine in the later Renaissance. [2] Some typical products were syrups, preserves of herbs and roots, floral sugars, lozenges , and comfits.
Christmas pudding. The suet pudding dates back to at least the start of the 18th century. Mary Kettilby's 1714 A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery gives a recipe for "An excellent Plumb-Pudding", which calls for "one pound of Suet, shred very small and sifted" along with raisins, flour, sugar, eggs, and a little salt; these were to be boiled for "four ...
[4] It was only in the 19th century that it was used extensively for confectionery. Of the merchants in the 18th century, apothecary chemist George Dunhill (later bought by German confectioner Haribo) was the most important. In 1760, Dunhill added sugar to the medicinal liquorice; [5] he was also a grower of liquorice. [6]
In an homage to the 18th-century apothecary, this wreath features an illustration of a druggist making tinctures at its center, surrounded by greenery, apples, citrus, larkspur, and yarrow, which ...
An 18th-century syllabub glass. Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 19th centuries. [1] Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet ...
The apothecary, where ingredients for making remedies are stored. Shelved here are 319 painted boxes (silenes) with 18th-century decoration, as well as numerous earthenware and glass containers. These include albarelles, pestles, glass flasks, etc. The vaulted room, once used as a laboratory.
The recipe was a phenomenal success, as thousands of requests for the recipe flooded the EMB office. [19] In 1931, an annual Christmas market for the People's Dispensary for Sick Animals was held at the Royal Albert Hall on 24 and 25 November. A 10-ton Christmas pudding, the largest ever created up until that time, was featured.
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