Milk Water

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
2.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For making Milk Water
Instructions (7)
  1. Cut the herbs a little.
  2. Put the herbs in a cold still.
  3. Add three quarts of milk to the herbs in the still.
  4. Apply a quick fire until the still begins to drip.
  5. Then, slacken the fire.
  6. You may draw off two quarts of milk water.
  7. The first quart will keep for all the year.
Original Text
To make Milk Water. You may make this water at any time of the year, if you live at London, because the ingredients are always to be had, either green or dry; but it is best made in summer. TAKE two good handfuls of wormwood, as much carduus, as much rue, four handfuls of mint, as much balm, half as much angelica, cut these a little, put them in a cold still, and put to them three quarts of milk. Let your fire be quick till your still drops, and then slacken your fire. You may draw off two quarts. The first quart will keep all the year. How to distil vinegar, you have in the chapter of pickles.
Notes
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