An Excellent Relish for a Convalescent

Cut some codfish to bits the size of a pea, and boil it a minute in water to freshen it. Pour off all the water, and add some cream and a little pepper.

Split and toast a Boston cracker, and put the above upon it. Milk with a little butter may be used instead of cream.

Ham or smoked beef may be prepared in the same way. For a variety, beat up an egg and stir it in, instead of cream, or with the cream.

These preparations are also good for a relish for a family at breakfast or tea.

Source: Miss Beecher’s Domestic Receipt Book, Catherine Beecher

Sore Throat

Slice a thin piece of old smoked bacon, the older the better. Stitch this to a piece of flannel and make it black with pepper. Warm it and fasten closely around the throat. Do not remove until the inflammation has been drawn to the outside. When the meat is taken off anoint the throat with a good vaseline and bind up in flannel which must be left on until the throat is entirely well.

Source: The Inglenook Cook Book

Cholera Remedy

One tablespoon of salt; one teaspoon of red pepper in a half pint of water. This will act as a powerful emetic.

Source: Tried and True Recipes, F.D.P. Jermain

Pills for the Toothache

Put a little brown sugar into a pan and boil it over the fire till it gets bubbles, then add as much ground pepper as there is sugar, take it from the fire and stir together after which make it into pills of a size that can be put into a hollow tooth.

Source: Recipes: Information for Everybody, J.F. Landis

Earache

A little black pepper in some cotton dropped in sweet oil is said to be the quickest remedy known for the earache.

Source: Tried and True Recipes, F.D.P. Jermain

Cure for Lumbago

Take a red pepper, break it in a teacup and pour water over it, bruising it with a spoon ; fill the cup up with water and drink three or four times in a day, and it will effect a sure cure.

Source: The New Galt Cook Book, M. Taylor & F. McNaught

To Prevent the Odor of Boiling Ham or Cabbage

Throw red pepper pods or a few bits of charcoal into the pan they are cooking in.

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

A very excellent Receipt against Convulsions which cur’d one had 9 Fitts a Day

Take Race oynions and black pepper of each a little quantity stamp’d pretty small and lay it to y^e soals of y^e feet keep it on 7 houres, whilst y^e party is in y^e fitt force them not to take any thing inwardly but anoynt y^e wrists on y^e inside, y^e palmes of y^e hands, y^e Temples and y^e nostrills (if it be a childe) with Methridate (if not) with oyle or spirit of Amber, between y^e fitts let it drinke black cherrey water sweetned with syrrop of Cloves & syrrop of Pyonies for a weeks time after y^e fitts first and last let them ware a necklace of single pyonie roots alwayes about theire neck, avoid giving syrrop of Violets if you fear fitts, but syrrop of Roses and Succory is good to be given together when costive this may be given to children of any age.

Source: A Book of Simples, H.W. Lewer

Remedy for Lockjaw

If any person is threatened or taken with lockjaw from injuries of the arms, legs or feet, do not wait for a doctor, but put the part injured in the following preparation: Put hot wood-ashes into water as warm as can be borne; if the injured part cannot be put into water, then wet thick folded cloths in the water and apply them to the part as soon as possible, at the same time bathe the backbone from the neck down with some laxative stimulant–say cayenne pepper and water, or mustard and water (good vinegar is better than water); it should be as hot as the patient can bear it. Don’t hesitate; go to work and do it, and don’t stop until the jaws will come open. No person need die of lockjaw if these directions are followed.

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

Broth for Sick and Convalescent Persons

Put a Crag-end of a Neck of Mutton, a Knuckle of Veal, and a Pullet into a Pipkin of water, with a spoonful or two of French-barley first scalded in a water or two. The Pullet is put in after the other meat is well skimmed, and hath boiled an hour. A good hour after that, put in a large quantity of Sorrel, Lettice, Purslane, Borage and Bugloss, and boil an hour more at least three hours in all. Before you put in the herbs, season the broth with Salt, a little Pepper and Cloves, strain out the broth and drink it.

But for Potage, put at first a good piece of fleshy young Beef with the rest of the meat. And put not in your herbs till half an hour before you take off the Pot. When you use not herbs, but Carrots and Turneps, put in a little Peny-royal and a sprig of Thyme. Vary in the season with Green-pease, or Cucumber quartered longwise, or Green sower Verjuyce Grapes; always well-seasoned with Pepper and Salt and Cloves. You pour some of the broth upon the sliced-bread by little and little, stewing it, before you put the Herbs upon the Potage.

The best way of ordering your bread in Potages, is thus. Take light spungy fine white French-bread, cut only the crusts into tosts. Tost them exceeding dry before the fire, so that they be yellow. Then put them hot into a hot dish, and pour upon them some very good strong broth, boiling hot. Cover this, and let them stew together gently, not boil; and feed it with fresh-broth, still as it needeth; This will make the bread swell much, and become like gelly.

Source: The Closet Of Sir Kenelm Digby Knight Opened, K. Digby