To distill CAUDLE WATER

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

wormwood, hore-hound, feather-few, and lavender-cotton, of each three handfuls
wormwood, hore-hound, feather-few, and lavender-cotton, of each three handfuls
wormwood, hore-hound, feather-few, and lavender-cotton, of each three handfuls
wormwood, hore-hound, feather-few, and lavender-cotton, of each three handfuls ↝ Candy, cotton [Candy not containing chocolate]
rue, pepper-mint, and Seville orange peel, of each a handful
rue, pepper-mint, and Seville orange peel, of each a handful ↝ Spearmint, fresh [Spices and Herbs]
rue, pepper-mint, and Seville orange peel, of each a handful
red wine, or the bottoms of strong beer ↝ Wine, red [Wine]
red wine, or the bottoms of strong beer ↝ Beer [Beer]

Instructions (2)

Steep wormwood, hore-hound, feather-few, lavender-cotton, rue, pepper-mint, and Seville orange peel in red wine or the bottoms of strong beer all night.
Distill them in a hot still pretty quick.

Original Text

To distill CAUDLE WATER.

TAKE wormwood, hore-hound, feather-few, and lavender-cotton, of each three handfuls, rue, pepper-mint, and Seville orange peel, of each a handful, steep them in red wine, or the bottoms of strong beer all night, then distill them in a hot still pretty quick, and it will be a fine caudle to take as bitters.

Notes

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