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Carr family cookbook, 1741-1753
Page 62
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The red cordiall for ye gout Put into one gallon brandy one ounce of cochineal powderd two spoonfulls of carraway seeds buised, one ounce of carumum seeds beaten, twelve figgs sliced, a quarter of a pd of new rasins stond, one race of ginger sliced, and half an ounce of snakeroot, let them stand in a jugg three weeks then put in one pound of the best Lisbon sugar and let it stand a week longer, stir every day and at ye end of that time strain it off throw a jelly bagg twice and then bottle it & stop it close
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The red cordiall for ye gout Put into one gallon brandy one ounce of cochineal powderd two spoonfulls of carraway seeds buised, one ounce of carumum seeds beaten, twelve figgs sliced, a quarter of a pd of new rasins stond, one race of ginger sliced, and half an ounce of snakeroot, let them stand in a jugg three weeks then put in one pound of the best Lisbon sugar and let it stand a week longer, stir every day and at ye end of that time strain it off throw a jelly bagg twice and then bottle it & stop it close
Szathmary Culinary Manuscripts and Cookbooks
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