Exactly as printed, 1867
Bonbons.
Provide leaden moulds, which must be of various shapes, and be oiled with oil of sweet almonds. Take a quantity of brown sugar syrup in proportion to their size, in that state called a blow, which may be known by dipping the skimmer into the sugar, shaking it and blowing through the holes, when gleams of light may be seen; add a drop of any esteemed essence. If the bonbons are preferred white, when the sugar has cooled a little, stir it round the pan, till it grains and shines on the surface; then pour it into a funnel and fill the little mould, when it will take a proper form and harden; as soon as it is cold take it from the moulds; dry it in two or three days and put it upon paper. If the bonbons are required to be colored, add the color just as the sugar is ready to be taken off the fire.
To Candy Ginger.
Mackenzie's Ten Thousand Receipts, 1867. Public domain; transcription unaltered.