This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Take a pound of starred anise, pound and infuse it in six quarts of good brandy for a week, when add to it a pint and a half of water, and distil it. Dissolve seven pounds and a half of sugar in seven pints of water, and add it to the distilled liqueur. Stir it well, strain and bottle it. This is also called Badiane Cream. Some persons color it with a little cochineal, it is then called Oil of Badiane.
Put an ounce of balsam of tolu into a quart of spring water, and boil them two hours; add a pound of white pounded sugar-candy, and boil it half an hour longer. Take out the balsam, and strain the sirup twice; when cold, bottle it.
Take a pound of betony, three pounds of loaf sugar, beat them in a stone mortar; boil the sugar with two quarts of betony water to the thickness of a sirup, then mix them together by little and little, over a gentle fire, make it into a conserve, and keep it in glasses.
Procure your cardamums at the chemists, and they will be in a shell; put them into the oven to dry the skins, and they will break; pick all the seeds from them, put the seeds into a large comfit-pan, and have a fire under the same as for others; mix your gum, starch, and sirup, and finish them the same as caraway comfits.
Dip some ratafia cakes into clarified sugar boiled to caramel height; place them round the inside of a dish; then cut more ratafia cakes into squares, dip them also into sugar, and pile them corner-ways on the row, and so on for two or three stories high. Line the inside with wafer-paper, and fill it with sponge biscuit, sweetmeats, blanched almonds, or some made cream; put trifle over that, and garnish the froth with rose-leaves, colored comfits, or caramel sugar thrown lightly over the top.
Having boiled an ounce of double-refined sugar, with half an ounce of butter, and a little water, set it by till cold, and then add to it an egg well beaten. With this, make four ounces of flour into a very stiff paste; roll it out as thin as possible, and lay it in a set of tins the form of a temple, and bake them in a slow oven. When cold, take the paste from the tins, and join each piece together according to the proper forms, with isinglass and water. The lower part, of course, ought to be stronger than the top, in order that it may sustain the weight of the whole. The pieces also must be cut as exact as possible to the shape of the tins.
Take ripe grapes, pick them from their stalks, pass them through a sieve; mix some sugar with the juice of four lemons squeezed upon it; pass the whole together a second time through a sieve, then freeze it.
Take half a pound of mallows root, and having scraped and washed it well, cut it into small pieces, which set on the fire with three pints of water; when sufficiently boiled, the water will be glutinous, strain off the decoction, and pour into it four pounds of sugar; clarify it in the same manner as capillaire; boil it to lisse, run it through a jelly-bag, and when cold, bottle it.