French Dreed Eruit Water
From The invalid's own book (1856).
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A historical recipe
The invalid's own book, by Cust, Mary Anne Boode, Lady, d. (1856).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil three pints of water, and throw into it a handful of sliced dry figs ;
- then add three apples, cut into round slices, and a small quantity of lemon-peel cut thin, or a bitter almond.
- Simmer slowly for half an hour, and strain off the liquor, which can be taken warm or cold.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve