This is a bit of a deviation from Hannah Glasse’s original version, found in The Complete Confectioner, Or, Housekeeper’s Guide (1800), which uses calves feet and eggs as the setting agents but the flavourings are the same. I have used gelatine but you could replace this with a vegetarian setting agent like agar-agar. You will need enough to lightly set 600 ml / 1 pint o
