Hysterical Water

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Yield: 9.0 pints
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

betony, roots of lovage, seeds of wild parsnips, of each two ounces
betony, roots of lovage, seeds of wild parsnips, of each two ounces ↝ Chicory roots, raw [Vegetables and Vegetable Products]
betony, roots of lovage, seeds of wild parsnips, of each two ounces ↝ Parsnips, raw [Vegetables and Vegetable Products]
roots of single piony four ounces ↝ Burdock root, raw [Vegetables and Vegetable Products]
misletoe of the oak three ounces
myrrh a quarter of an ounce
castor half an ounce
a quarter of a pound of dried millepedes ↝ Pepeao, dried [Vegetables and Vegetable Products]
three quarts of mug-wort water ↝ Water, tap [Tap water]
two quarts of brandy ↝ Brandy [Liquor and cocktails]

Instructions (7)

Beat all these together.
Add to them a quarter of a pound of dried millepedes.
Pour on these three quarts of mug-wort water, and two quarts of brandy.
Let them stand in a close vessel eight days.
Then distil it in a cold still stopped up.
You may draw off nine pints of water, and sweeten it to your taste.
Mix all together, and bottle it up.

Original Text

To make Hysterical Water
TAKE betony, roots of lovage, seeds of wild parsnips, of each two ounces, roots of single piony four ounces, of misletoe of the oak three ounces, myrrh a quarter of an ounce, castor half an ounce; beat all these together, and add to them a quarter of a pound of dried millepedes; pour on these three quarts of mug-wort water, and two quarts of brandy; let them stand in a close vessel eight days, then distil it in a cold still stopped up. You may draw off nine pints of water, and sweeten it to your taste. Mix all together, and bottle it up.

Notes

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