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Francis Smith medical recipe book, 1704
Page 218
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A Drinke for the ricekts 14 Take a gallon of midling wort Infuse a spounfull of blew Currants Crused. half as much aniseeds bruised an ℥i of Licorish scraped thin. as much maiden haier Liverwort and hartstounge mixt as much as you can take up betwen your finger and Thumk boyle all these a quarter of an houer. then as hard as you can straine away the Ingredients In ye coolings sweeting ye Liquor with a little pounded Browne Sugar candy. When it is milted tast of the Liquor with your finger and if you find ye least tast of ye sugar it is sweet enough In hot weather you may put in a little barm to worke and to keep it from sowvinge tun it up as other drink and set it in a coole place att 5 days old tape it and give ye Child
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A Drinke for the ricekts 14 Take a gallon of midling wort Infuse a spounfull of blew Currants Crused. half as much aniseeds bruised an ℥i of Licorish scraped thin. as much maiden haier Liverwort and hartstounge mixt as much as you can take up betwen your finger and Thumk boyle all these a quarter of an houer. then as hard as you can straine away the Ingredients In ye coolings sweeting ye Liquor with a little pounded Browne Sugar candy. When it is milted tast of the Liquor with your finger and if you find ye least tast of ye sugar it is sweet enough In hot weather you may put in a little barm to worke and to keep it from sowvinge tun it up as other drink and set it in a coole place att 5 days old tape it and give ye Child
Szathmary Culinary Manuscripts and Cookbooks
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