A refreshing Brink for the Sick
From Modern domestic cookery (1860).
Source
not stated by archive.org
Credit
From Modern domestic cookery (1860), printed page 602, digitised by the Internet Archive: https://archive.org/details/b21531602
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
- 2 oz. of hartshorn shavings
- 1 quart of water
- a glass of Moselle
- 1 quart of boiling water
- a handful of washed currants
- 2 large apples
- 4 large rennet apples
Method
- Boil 2 oz.
- of hartshorn shavings in 1 quart of water ;
- when quite dissolved set it aside to settle, and before it is cold strain it through a tammy upon ^ a lemon sliced thin, with sugar to taste;
- cover it and let it remain till cold, mixing with it a glass of Moselle or French wine.
- Chap.
- XXXI.
- COOKERY FOR THE SICK.
- Apple Water is very delicate.
- Cut 2 large apples in slices, and pour 1 quart of boiling water on them ;
- or on roasted apples ;
- strain in 2 or 3 hours, and sweeten lightly.
- Or : — Peel and quarter 4 large rennet apples, or any other firm acid apple.
- Put them into 1 quart of water with the peel of i a lemon and a handful of washed currants ;
- let all boil for 1 hour, then strain it ;
- add sugar to taste.
- Let it stand till cold.
- A little wine may be added to it when about to be drunk.
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