To make the syrope of Mault for a Consumtion
Item
Title
To make the syrope of Mault for a Consumtion
Transcript
Take ten Gallons of strong Ale vort Boyle in it ground-eivy white-hourhound maidenshaire [inserted above: & [Isone]] liverwort harts tounge & the great dasee Called Ox Eye of each a larg handfull Boyle in the Liquore till halfe be Consumed then straine it through a haire seave & set on the fiare put in it figges & Raisons of the sun [2 words struck out] & a pound of Dates halfe a pound Ellieompany Liquorish Anniseed; Sweet Jenille Seed each 4 ounces Boyle these altogether till halfe be consumed then run the Liquore through a haire sieve then put to it A pound of Brown Sugar Candy & let it Boyle till it be of the Consistance of Syrope Soe keepe it in Bottles for yr use --- You must br[inserted above: i]nge the hearts & seeds slice the roots & figgs & stone the Oats & Rassons you must remember to [seime] it in Boyleing whilts any seime]. doe[inserted above: a] Rise ------- For small pox or burns or the pit or Scare or for heates in the Face it is to be made in May
Subject
Ground-ivy (glechoma hederacea) See all items with this value
White horehound (marrubium vulgare) See all items with this value
Maidenhair fern (adiantum) See all items with this value
Liverwort (marchantiophyta) See all items with this value
Hart’s-tongue fern (asplenium scolopendrium) See all items with this value
Oxeye daisy (leucanthemum vulgare) See all items with this value
Raisins See all items with this value
Ellieompany See all items with this value
Anise seed See all items with this value
Sweet fennel seed See all items with this value
Brown sugar candy See all items with this value
Contributor
Abu-Bader, Nagham
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.