How to make a Soothing Drink for Coughs

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

Grandmother’s Family Spring Bitters

Mandrake root one ounce, dandelion root one ounce, burdock root one ounce, yellow dock root one ounce, prickly ash berries two ounces, marsh mallow one ounce, turkey rhubarb half an ounce, gentian one ounce, English camomile flowers one ounce, red clover tops two ounces.

Wash the herbs and roots; put them into an earthen vessel, pour over two quarts of water that has been boiled and cooled; let it stand over night and soak; in the morning set it on the back of the stove, and steep it five hours; it must not boil, but be nearly ready to boil. Strain it through a cloth, and add half a pint of good gin. Keep it in a cool place. Half a wine-glass taken as a dose twice a day.

This is better than all the patent blood medicines that are in the market–a superior blood purifier, and will cure almost any malignant sore, by taking according to direction, and washing the sore with a strong tea of red raspberry leaves steeped, first washing the sore with castile soap, then drying with a soft cloth.

Source: The White House Cookbook, F.L. Gillette