Caudle
Make a fine smooth gruel of half grits, strain it after being well boiled, and stir it at times till quite cold. When to be used, add sugar, wine, lemon peel and nutmeg. A spoonful of brandy may be added, and a little lemon juice if approved. Another way is to boil up half a pint of fine gruel, with a bit of butter the size of a large nutmeg, a spoonful of brandy, the same of white wine, one of capillaire, a bit of lemon peel and nutmeg.
Another. Beat up the yolk of an egg with sugar, mix it with a large spoonful of cold water, a glass of wine, and nutmeg. Mix it by degrees with a pint of fine gruel, not thick, but while it is boiling hot. This caudle is very agreeable and nourishing. Some add a glass of beer and sugar, or a tea-spoonful of brandy.
A caudle for the sick and lying-in is made as follows. Set three quarts of water on the fire, mix smooth as much oatmeal as will thicken the whole, with a pint of cold water; and when the water boils pour in the thickening, and add twenty peppercorns in fine powder. Boil it up to a tolerable thickness; then add sugar, half a pint of good table beer, and a glass of gin, all heated up together.
Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton
Filed under Remedy | Tags: beer, brandy, butter, capillaire, caudle, eaton, egg, egg yolk, gin, grits, gruel, lemon, lemon juice, lemon peel, lying-in, nutmeg, oatmeal, peppercorns, sick, sugar, wine | Comment (0)Fever Drink
To make a refreshing drink in a fever, put into a stone jug a little tea sage, two sprigs of balm, and a small quantity of wood sorrel, having first washed and dried them. Peel thin a small lemon, and clear from the white; slice it, and put in a bit of the peel. Then pour in three pints of boiling water, sweeten, and cover it close.
Another drink: Wash extremely well an ounce of pearl barley; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon peel. Boil the liquor smooth, put in a little syrup of lemons, and capillaire.
Another way is to boil three pints of water with an ounce and a half of tamarinds, three ounces of currants, and two ounces of stoned raisins, till nearly a third is consumed. Strain it on a bit of lemon peel, which should be removed in the course of an hour, or it will infuse a bitter taste.
Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton
Filed under Remedy | Tags: almonds, balm, barley, capillaire, currants, eaton, fever, fever drink, lemon, lemon peel, pearl barley, peel, raisins, sage, sorrel, stoned raisins, tamarind, tea sage, wood sorrel | Comment (0)For Hoarseness
Whip the white of a fresh egg to a stiff froth, add the juice of one lemon and sugar to taste. Take frequently in small doses.
Source: The Inglenook Cook Book
Bleeding at the Nose
Squeeze the juice of half a lemon into one-half cup of water, pour a small quantity of this at a time into the hollow of the hand and draw up, by sniffs into the nostrils.
Source: The Inglenook Cook Book
Mixture for a Cold
The juice of 1/2 a lemon
1/2 small teaspoonful sweet spirits of nitre
1 teaspoonful glycerine
A little honey
Put these ingredients into a tumbler and then fill 3 parts full of boiling water. Drink last thing at night.
Source: The Northampton Cookery Book, M.A. Jeffery
Filed under Remedy | Tags: cold, colds, glycerin, glycerine, honey, lemon, northampton, spirits of nitre | Comment (0)Flaxseed Lemonade
Pour one quart of boilmg water over four tablespoonfuls of whole flaxseed, and steep three hours. Strain and sweeten to taste, and add the juice of two lemons. Add a little more water if the liquid seems too thick. This is soothing in colds.
Source: The Universal Cookery Book, Gertrude Strohm
Delightful Cough Candy
Break up a cupful of slippery-elm bark, and let it soak for an hour in water poured over it in the measuring-cup. Half fill a cup with flaxseed, and fill up to the brim with water, leaving it to soak the same time as the slippery-elm. When you are ready to make the candy, put one pound and a half of brown sugar in a stew-pan over the fire; pour the water from the slippery-elm and flaxseed over it, straining the last, and stir constantly until it boils and begins to turn back to sugar; then turn it out, and it will break up into crumbly, small pieces. For preachers or teachers who use their voices too much, it will be found an admirable and agreeable medicine, the taste being peculiarly pleasant. It is highly recommended to any one subject to throat affections. The best flavor for it is a little lemon-juice.
Source: The Universal Cookery Book, Gertrude Strohm
Biliousness
Take the juice of one, two or three lemons, according to appetite, in as much ice water as is pleasant to drink, without sugar, before going to bed at night. In the morning, on rising, or at least one-half hour before breakfast, take the juice of one lemon in a glass of water without sugar. The stomach should not be irritated by eating lemons clear, but they should be properly diluted so as not to burn or draw the throat.
Source: The Inglenook Cook Book
Bran Tea
Put a handful of bran in a pint and a half of cold water, boil it for an hour and three-quarters, then strain, and flavour with sugar and lemon juice. This is a very cheap and useful drink in colds, fevers, and restlessness from pain.
Source: Recipes for the Million
Herb Drinks
Balm tea is often much relished by the sick. Sage tea also is good. Balm, sage, and sorrel, mixed with sliced lemon and boiling water poured on, and then sweetened, is a fine drink. Pennyroyal makes a good drink to promote perspiration.
Herb drinks must often be renewed, as they grow insipid by standing.
Source: Miss Beecher’s Domestic Receipt Book, Catherine Beecher
Filed under Remedy | Tags: balm, beecher, herb, herb tea, lemon, pennyroyal, sage, sorrell, teas, tisanes | Comment (0)