Distilled Milk Water

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Cut the herbs into lengths a quarter long.
  2. Steep the herbs in three quarts of skimmed milk for twelve hours.
  3. Distill the mixture in a cold still with a slow fire underneath.
  4. Keep a cloth always wet over the top of the still to prevent the liquor from boiling over.
  5. The next day, bottle the distilled liquid.
  6. Cork the bottles well and keep for use.
Original Text
To distill MILK WATER. TAKE two handfuls of spear or pepper-mint, the same of balm, one handful of cardus, the same of wormwood, and one of angelica, cut them into lengths a quarter long, and steep them in three quarts of skimmed milk twelve hours, then distill it in a cold still, with a slow fire under it, keep a cloth always wet over the top of your still, to keep the liquor from boiling over, the next day bottle it, cork it well, and keep it for use.
Notes
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