Treacle Water

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (15)

the juice of green walnuts four pounds ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
of rue, carduus, marygold and balm, of each three pounds
of rue, carduus, marygold and balm, of each three pounds
of rue, carduus, marygold and balm, of each three pounds
of rue, carduus, marygold and balm, of each three pounds
roots of butter-bur half a pound ↝ Burdock root, raw [Vegetables and Vegetable Products]
roots of burdock one pound ↝ Burdock root, raw [Vegetables and Vegetable Products]
angelica and master-wort of each half a pound
angelica and master-wort of each half a pound
leaves of scordium six handfuls ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
Venice treacle and mithridate of each half a pound
Venice treacle and mithridate of each half a pound
old canary wine two pounds
white wine nineteen pounds ↝ Wine, white [Wine]
juice of lemon six pounds ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (1)

distil this in a lembick

Original Text

To make Treacle Water.
TAKE the juice of green walnuts four pounds, of rue, carduus, marygold and balm, of each three pounds, roots of butter-bur half a pound, roots of burdock one pound, angelica and master-wort of each half a pound, leaves of scordium six handfuls, Venice treacle and mithridate of each half a pound, old canary wine two pounds, white wine nineteen pounds, juice of lemon six pounds, and distil this in a lembick.

Notes

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