The Stag's Heart Water

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (16)

balm four handfuls
sweet-majoram one handful ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
rosemary flowers, clove-gillyflowers dried, dried rose-buds, horrage-flowers, of each an ounce ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
clove-gillyflowers dried ↝ Garlic, raw [Vegetables and Vegetable Products]
dried rose-buds ↝ Rose-apples, raw [Fruits and Fruit Juices]
horrage-flowers ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
marigold-flowers half an ounce ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
lemon-peel two ounces ↝ Lemon peel, raw [Fruits and Fruit Juices]
mace and madarianum, of each thirty grains ↝ Spices, mace, ground [Spices and Herbs]
mace and madarianum, of each thirty grains
cinnamon sixty grains ↝ Sugar, cinnamon [Sugars and honey]
yellow and white sanders, of each a quarter of an ounce
yellow and white sanders, of each a quarter of an ounce ↝ Egg, white, raw, fresh [Dairy and Egg Products]
shavings of hart's-horn an ounce
take nine oranges, and put in no peel; then cut them in small pieces ↝ Orange, raw [Citrus fruits]
two quarts of the best Rhenish, or the best white wine

Instructions (3)

Pour upon these two quarts of the best Rhenish, or the best white wine.
Let it infuse three or four days, being very close stopped in a cellar or cool place.
If it infuse nine or ten days, it is the better.

Original Text

The Stag's Heart Water.
Take balm four handfuls, of sweet-majoram one handful, rosemary flowers, clove-gillyflowers dried, dried rose-buds, horrage-flowers, of each an ounce; marigold-flowers half an ounce, lemon-peel two ounces, mace and madarianum, of each thirty grains; of cinnamon sixty grains, of yellow and white sanders, of each a quarter of an ounce; shavings of hart's-horn an ounce; take nine oranges, and put in no peel; then cut them in small pieces; pour upon these two quarts of the best Rhenish, or the best white wine; let it infuse three or four days, being very close stopped in a cellar or cool place: if it infuse nine or ten days, it is the better.

Notes

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