This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Melt half an ounce of Gum-dragon in a little Water till it is quite dissolved and thick; sift it through a Linen Cloth, pound it in a Mortar with a quarter-part of Whites of Eggs, a Chocolate-cake bruised, and half a pound of fine Sugar-powder, mixing by degrees, and adding either more or less Sugar, according as the Paste is malleable; it must be pretty firm; form it into what flowers or designs you please, as Shells, Lozenges, any kind of Corns or Beans, etc.
Scrape and bruise a quarter of a pound of Liquo-rice-root, and boil it in a little Water till it is much reduced; let it settle, and pour the clear off, in which dissolve half an ounce of Gum-dragon; when thoroughly melted, sift it in a Linen Bag with expression, and mix Sugar with it till it is brought to the con-sistence of a Paste; finish in the same manner as the last, in small Cakes, flowers, or Lozenges, etc.
Boil a glass of Water, and pour it upon half a quarter of a pound of picked Violets; let them in-fuse about three quarters of an hour, then sift the liquor as the last, dissolve half an ounce of Gum-dragon in it, and finish with Powder-sugar as usual.-When out of season, instead of fresh Violets use preferred ones, either in Conserve or in Powder, mixing them with Gum-dragon melted in Water and Sugar as the first. - This Paste may be had all the year, by drying Violets in the season, and reducing them to Powder, which ought to be kept close flopped in a very dry place.
Chop and pulverise a good pinch of Orange-flowers, (if you have no green ones use preserved) and pound them with Gum-dragon, dissolved in a glass of Water and a glass of Orange-slower Water; add as much Sugar as is necessary to bring it to a supple Paste consistence, and finish as usual.
Rasp the Rind of a Lemon slightly, and infuse it in a glass of Water, with half an ounce of Gum-dragon; sift it in a Cloth with expression when the Gum is dissolved, and finish it by mixing Sugar in a Mortar till it is brought to a proper Paste substance; dry in the stove as usual.
To half an ounce of Gum-dragon dissolved in a glass of Water, put an ounce of Coffee-powder; sift it in a fine Lawn Sieve, mix it in a Mortar, with as much Sugar-Powder as is necessary to give it a proper consistence, and finish as all others.
To half an ounce of Gum-dragon dissolved as before, and sifted in a Cloth, put a small Teaspoonful of sifted Flour of Cinnamon, and Sugar-powder; finish as usual.
Upon half an ounce of Gum-dragon dissolved as before, and sifted, put six Cloves pounded very fine, and finish in the same manner.
Dissolve half an ounce of Gum-dragon (or a little more) in a glass of Water, as it must be pretty thick, strain it in a Cloth or Bag as usual, and put k into a Mortar, with a spoonful of Barberry Marmalade; mix it very well, and add as much Sugar-powder as is necessary to bring it to a malleable Paste; you may also add a little dissolved Cochineal to give it a deeper red, and finish as all others.