Recipe for a restorative broth

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (8)

base ingredients

two ounces of pearl barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
two large spoonfuls of hartshorn shavings
one ounce of eringo root ↝ Burdock root, raw [Vegetables and Vegetable Products]
one ounce of China root ↝ Ginger root, raw [Vegetables and Vegetable Products]
one ounce of preserved ginger
eighteen snails bruised with the shells ↝ Mollusks, snail, raw [Finfish and Shellfish Products]

to finish the broth

a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
two ounces of balsam of Tolu ↝ Vinegar, balsamic [Spices and Herbs]

Instructions (5)

Boil the pearl barley, hartshorn shavings, eringo root, China root, preserved ginger, and bruised snails in three quarts of water until the liquid reduces to three pints.
Boil one pint of new milk separately.
Mix the boiled milk with the reduced broth.
Add two ounces of balsam of Tolu to the mixture.
Take half a pint in the morning and half a pint at night.

Original Text

TAKE two ounces of pearl barley, two large spoonfuls of hartshorn shavings, one ounce of eringo root, one ounce of China root, one ounce of preserved ginger, eighteen snails bruised with the shells, to be boiled in three quarts of water, till it comes to three pints, then boil a pint of new milk, mix it with the rest, and put in two ounces of balsam of Tolu. Take half a pint in the morning, and half a pint at night.

Notes

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