Refreshing Drink for Sore Throat attended with Fever

May 21st, 2017

Boil two ounces of barberries with half an ounce of violets in a quart of water for ten minutes; sweeten with honey, strain off into a jug, and drink several glasses during the day.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

A Cure for Cold in the Head

May 19th, 2017

Thirty drops of camphorated sal volatile in a small wine-glassful of hot water, taken several times in the course of the day.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

How to make a Stringent Gargle

May 17th, 2017

Put the following ingredients into a very clean earthen pipkin:— Twenty sage leaves, a handful of red rose leaves, and a pint of water; boil these for twenty minutes, then add a gill of vinegar, and two table-spoonfuls of honey; boil again for ten minutes, and strain the gargle through a muslin rag, to be used when cold.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

Hyssop Tea: a Remedy for Worms

May 9th, 2017

To a quarter of an ounce of dried hyssop flowers, pour one pint of boiling water; allow the tea to infuse for ten minutes, pour it off, sweeten with honey, and take a wine-glassful three times in the course of the day; this will prove an effectual cure when children are troubled with worms.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

How to make a Soothing Drink for Coughs

May 5th, 2017

Take of marsh-mallow roots and of liquorice roots each one ounce; of linseed, half an ounce; shave the roots very thinly; put them and the linseed into a clean earthen pot with one quart of hot water, cover with the lid, and set the whole on the hob of the fire to simmer for half an hour or more; then strain the drink into a clean jug, sweeten with honey, and when it has become quite cold, let it be given in small quantities several times in the course of the day. This mucilaginous beverage is most beneficial in relieving persons who are suffering from cold on the chest, and also those who are afflicted with gravel, etc.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

A Cure for Chilblains

April 21st, 2017

The pulp of a baked turnip beat up in a tea-cup with a table-spoonful of salad oil, ditto of mustard, and ditto of scraped horse-radish; apply this mixture to the chilblains, and tie it on with a piece of rag.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

Balm and Burrage Tea

March 28th, 2017

These, as well as all other medicinal herbs, may easily be cultivated in a corner of your garden, when you are so fortunate as to live in a cottage of your own in the country; they are also to be obtained from all herbalists in large towns. Take of balm and burrage a small handful each, put this into a jug, pour in upon the herbs a quart of boiling water, allow the tea to stand for ten minutes, and then strain it off into another jug, and let it become cold. This cooling drink is recommended as a beverage for persons whose system has become heated from any cause.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

How to make Treacle Posset

March 26th, 2017

Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and your cold will be all the less and you the better for it.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

A Cure for Sprains

March 22nd, 2017

Bruise thoroughly a handful of sage-leaves, and boil them in a gill of vinegar for ten minutes, or until reduced to half the original quantity; apply this in a folded rag to the part affected, and tie it on securely with a bandage.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

Dandelion Tea

March 18th, 2017

Infuse one ounce of dandelion in a jug with a pint of boiling water for fifteen minutes; sweeten with brown sugar or honey, and drink several tea-cupfuls during the day. The use of this tea is recommended as a safe remedy in all bilious affections; it is also an excellent beverage for persons afflicted with dropsy.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli