Mulled Wine

Take a quarter of an ounce of bruised cinnamon, half a nutmeg, (grated), and ten bruised cloves ; infuse them in half a pint of boiling water for an hour, strain, and add half an ounce of white sugar. Pour the whole into a pint of hot port or sherry wine. This is a good cordial and restorative in the low stages of fever, or in the debility of convalescence from fevers.

Source: The Housekeeper’s Friend: A Practical Cookbook

To make Bottle Ale for a Consumption

Take a quart of Ale, and a Pint of strong Aqua vitæ, Mace and Cinamon, of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane root, one quarter of a pound of Loaf Sugar, one quarter of a pound of Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder, then put all together into a Bottle and stop it close.

Take three spoonfuls of this in a morning fasting, and again one hour before Supper and shake the Bottle when you pour it out.

Source: The Queen-like Closet or Rich Cabinet, Hannah Wolley

Infusion of Rhubarb

Take of

• Rhubarb, half an ounce ;
• Boiling water, eight ounces ;
• Spirit of cinnamon, one ounce.

Macerate the rhubarb in a close vessel with the water, for twelve hours ; then having added the spirit, strain the liquor.

This appears to be one of the best preparations of rhubarb, when designed as a purgative; water extracting its virtue more effectually than either vinous or spiritous menstrua.

Source: The Edinburgh New Dispensatory, Andrew Duncan

Infusion of Foxglove

Take of

• Dried leaves of foxglove, one drachm;
• Boiling water, eight ounces;
• Spirit of cinnamon, one ounce.

Macerate for four hours, and filter.

This is the infusion so highly recommended by Withering. Half an ounce, or an ounce, of it, may be taken twice a day in dropsical complaints. The spirit of cinnamon is added to improve its flavour, and to counteract its sedative effects.

Source: The Edinburgh New Dispensatory, Andrew Duncan

Infusion of Catechu, commonly called Japonic Infusion

Take of

• Extract of catechu, two drachms and a half;
• Cinnamon, half a drachm;
• Boiling water, seven ounces;
• Simple syrup, one ounce.

Macerate the extract and cinnamon in the hot water, in a covered vessel, for two hours, then strain it, and add the syrup.

Extract of catechu is almost pure tan[n]in. This infusion is therefore a powerfully astringent solution. The cinnamon and syrup render it a very agreeable medicine, which will be found serviceable in fluxes proceeding from a laxity of the intestines. Its dose is a spoonful or two every other hour. As this preparation will not keep above a day or two, it must always be made extemporaneously. The two hours maceration, therefore, becomes very often extremely inconvenient; but it may be prepared in a few minutes by boiling, without in the least impairing the virtues of the medicine.

Source: The Edinburgh New Dispensatory, Andrew Duncan

Receipt for Chronic Diarrhea

Cinnamon seed one-half ounce, cardamon seed one-quarter of an ounce, carroway seed one-quarter of an ounce, orange peel two ounces, English gentian one ounce, camomile flowers one-half ounce. Put on to the above one quart of old rye whisky. (They must all be ground up first).

Source: The Housekeeper’s Friend: A Practical Cookbook

Blackberry Syrup

Half a pound of blackberry root, and one-half pound of white oak bark, cut into small pieces or pulverized, and boiled in one gallon of water until it is reduced to two quarts, then strain, and boil up with cloves, cinnamon and pepper, and enough sugar to make a thick syrup. Add one gill best French brandy to each quart. Bottle and seal with wax, when it will keep for years. This was used most successfully during the late war, in cases of dysentery.

Source: The Housekeeper’s Friend: A Practical Cookbook

Draught to Promote the Appetite

Compound tincture of gentian, half an ounce; sal volatile, half a tcaspoonful; cinnamon water, one ounce; compound tincture of cardamoms, one tcaspoonful. Mix. The draught to be taken an hour before a meal.

Source: Audel’s Household Helps, Hints and Receipts

A very good Surfet water

Take what quantity of Brandy you please, steep a good quantity of the Flowers of Red Poppies therein, which grow amongst the Wheat, having the black bottoms cut off, when they have been steeped long enough, strain them out, and put in new, and so do till the Brandy be very red with them, and let it stand in the Sun all the while they infuse, then put in Nutmegs, Cloves, Ginger and Cinamon, with some fine Sugar, so much as you think fit, and keep it close stopped; this is very good for Surfets, Wind in the Stomach, or any Illness whatever.

Source: The Queen-like Closet or Rich Cabinet, Hannah Wolley

Moss Jelly

Steep Carragua, or Irish moss, in cold water a few minutes, to extract the bitter taste–then drain off the water, and to half an ounce of moss put a quart of fresh water, and a stick of cinnamon. Boil it till it becomes a thick jelly, then strain it, and season it to the taste with white wine and white sugar. This is very nourishing, and recommended highly for consumptive complaints.

Source: The American Housewife