Molasses Posset for a Cold

April 8th, 2022

Take a pint of the best molasses, a tea-spoonful of powdered ginger, a quarter of a pound of fresh butter, and let them simmer together for half an hour: then stir in the juice of two lemons, or if you have not these, two table-spoonsful of strong vinegar; cover over the sauce-pan, and let it stand by the fire five minutes longer. Some of this may be taken warm or cold.

Source: Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, Elizabeth E. Lea

Constipation

December 3rd, 2021

Chop fine one-half pound of the best prunes and one-half pound of figs. Add one-half ounce of pure senna and enough molasses to make a thick paste. Simmer on the stove about twenty minutes. Take a piece of this paste about the size of a hickory nut. Repeat in four hours if necessary.

Source: The Inglenook Cook Book

Excellent Cough Mixture

October 26th, 2021

Take a handful of hoarhound, boil in a quart of water; add one pint of Orleans molasses, and one pound of brown sugar. Boil to a thin sirup. Put all in a bottle, and add one tablespoonful of tar. Shake while warm, until the tar is cut into small beads. Dose: Take one tablespoonful whenever the cough is troublesome.

Source: The Universal Cookery Book, Gertrude Strohm

Gargle for Sore Throat

September 2nd, 2021

Make a gargle of one teaspoonful of molasses, one of salt, and one half-teaspoonful of cayenne-pepper. Mix these with one teacupful of hot water. When cool, add one quarter of a cup of cider-vinegar.

Source: The Universal Cookery Book, Gertrude Strohm

Elderberry Syrup

June 16th, 2021

Wash and strain the berries, which should be perfectly ripe, to a pint of the juice put a pint of molasses. Boil it twenty minutes, stirring it constantly; then take it from the fire, and when cold add to each quart four table spoonsful of brandy; bottle and cork it. This is an excellent remedy for a tight cough.

Source: The New England Cook Book

Cough Mixture

March 21st, 2021

One ounce of tincture of benzoin, two wine-glasses of whisky, one cup of molasses. Mix well. One teaspoonful whenever cough is troublesome.

Source: The Canadian Family Cookbook, Grace E. Denison

Cure for Burns

January 31st, 2020

One-third part linseed oil.
Two-thirds lime water.

Shake up well; apply and wrap in soft linen.

Until you can procure this keep the part covered with wood-soot mixed to a soft paste with lard, or, if you have not these, with common molasses.

Source: Common Sense in the Household, Marion Harland

Health Gems for Constipation

October 24th, 2019

One quart unsifted wheat bran, 1 pint entire wheat flour, 1 pint milk, 6 tablespoons molasses, 2 teaspoons soda, salt. Makes two dozen gems.

Source: Cook Book, Woman’s Association of the Church of the Evangel, Congregational

Whooping Cough Syrup

November 7th, 2018

One ounce flax seed, one ounce slippery elm, one ounce boneset, one ounce stick liquorice, one and one-half pounds loaf sugar, one pint Orleans molasses. Put first three ingredients in thin muslin bag, and boil one hour in sufficient water to cover well. Dissolve the liquorice in one pint of water; then boil all together a few moments.

DOSE.–One teaspoonful every hour or two, as the case may require.

Source: Recipes Tried and True

Beer, Restoration of Spoiled

October 16th, 2018

I.—Powdered chalk is poured into the cask and allowed to remain in the beer until completely precipitated.

II.—The liquor of boiled raisins may be poured into the beer, with the result that the sour taste of the beer is disguised.

III.—A small quantity of a solution of potash will remove the sour taste of beer. Too much potash must not be added; otherwise the stomach will suffer. Beer thus restored will not keep long.

IV.—If the beer is not completely spoiled it may be restored by the addition of coarsely powdered charcoal.

V.—If the addition of any of the above-mentioned substances should affect the taste of the beer, a little powdered zingiber may be used to advantage. Syrup or molasses may also be employed.

Source: Henley’s Twentieth Century Formulas, Recipes and Processes