Browse The Gjenvick-Gjønvik Archives Home Page

CORIANDER - Defined

CORIANDER—Name of an aromatic seed resembling whole peppers in size and shape, used by confectioners as a flavoring, also by the cook for seasoning green turtle soup.

CORIANDER Dragées—Take any quantity of coriander seeds, put them in the tossing-pan orer the fire, and let them warm; when they are warm, throw in about half a glass of vinegar, stir them well till tbey are dry ; have clarified augur, which boil in anotlier pan j then, when the corianders are dry, add a little gum to them, and do the "same a^ain till they are dry, and continue so doing till you see the corianders are covered to the size you want to have them; when that is done, take the corianders out from the pan, wash them well, and put them in again, and stir them well till they are all warm; then take your clarified sugar which you have previously boiled to the first"degree; when this is done, put it in an instrument of copper, made on purpose for the operation, and at the bottom of which there is a little hole; hang it up by a packthread string, that the sugar may fall from about a yard height into the pan where the corianders are; while the sugar falls into your pan keep stirring well your dragnet till you see they are well pearled over, or rough and grainy ; when they are sufficiently so, take them out, and place them in the stove to finish drying.

Return to Top of Page

Culinary Handbook - "C"

Recipes, Dishes, Definitions and More