Title: Cough Candy #1
Categories: Herb Candy
Yield: 1 Recipe

Break slippery-elm bark into small pieces, put into a half pint cup as much of the bark as it will hold, and pour in enough hot water to fill to the brim; let the bark soak in this for an hour. Fill another half-pint cupp half full of whole flaxseed and brim this with hot water, leaving the seed to soak for an hour. At the end of that time put three cups of brown sugar in a sauceppan, strain the water from the slippery elm and the flaxseed, and add to the sugar. Stirring constantly, cook until the sugar has boiled past the sirup stage and becomes sugary again; turn out into a buttered tin and when it is cold break into small pieces. This is better if flavored to taste with lemon juice.

Source: Twentieth Century Cook Book, 1921

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