Extract of Malt, for a Cough

February 23rd, 2021

Over 1/2 a bushel of pale ground malt, pour hot (not boiling) water to cover it, let it stand eight and forty hours; drain off the liquor, without squeezing the grains, into a stew-pan large enough to boil quickly, without boiling over. When it begins to thicken, stir, till it is as thick as treacle. A dessert-spoonful three times a day.

Source: The English Housekeeper, Anne Cobbett