To make Water Gruel of Corn Meal or Oat Meal
Put a quart of water on to boil in a stew-pan. Take a tablespoonful of sweet corn meal, or oatmeal, make it into a batter with milk and salt, stir it in the boiling water and let it boil gently for half an hour. When served it may be sweetened and nutmeg grated over it. If wanted for a strengthening nourishment, a bit of butter and a glass of wine or brandy may be added. This is generally given after a dose of castor oil, or an emetic. Use very little salt.
Source: La Cuisine Creole
Jam
This can be made from almost any kind of ripe fruit. Blackberries, strawberries or raspberries are especially suited for this form of preserve. You must weigh your fruit (say blackberries), and allow three quarters of a pound of good sugar to each pound of fruit. Crush the fruit and sugar, with a biscuit beater, until they are well mashed; add a gill of water to each pound of fruit; boil gently (not rapidly like jelly) until it becomes a jelly-like mass, and when done, put it into glasses, or small earthenware pots and when cold, cover up like jelly. This is an excellent medicine in summer for dysentery; but if intended for invalids, you must spice it, and add a gill of brandy — fourth proof — to each pound of jam.
Source: La Cuisine Creole
Milk Punch as a Restorative
Take a large tumbler (it should hold a pint), half fill it with chopped ice, add to it a large tablespoonful of white sugar, beat it a little with the ice, then pour on it a wineglass of gin, rum or brandy, and fill up with fresh milk. It is generally very acceptable to an invalid who refuses other stimulants.
Source: La Cuisine Creole