Mithridate Brandy

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Base
Spices and Flavorings
Fruit
Finishing
Instructions (6)
  1. Infuse a bushel of poppies in four gallons of brandy twenty-four hours.
  2. Strain the brandy.
  3. Put the strained brandy into an earthen pot with two ounces of nutmegs, two ounces of liquorice, two ounces of pepper, two ounces of ginger, one ounce each of cinnamon, aniseed, juniper-berries, cloves, fennel-seed, and cardamom seed, two drachms of saffron, two pounds of figs sliced, and one pound of the sun raisins stoned.
  4. Set the pot in the sun for three weeks.
  5. Strain the mixture.
  6. Mix in two ounces of Venice treacle, two ounces of mithridate, and four pounds of sugar.
Original Text
Mithridate Brandy. Take four gallons of brandy; infuse a bushel of poppies twenty-four hours; then strain it, and put two ounces of nutmegs, the same of liquorice, and of pepper and ginger, and one ounce each of cinnamon, aniseed, juniper-berries, cloves, fennel-seed, and cardamom seed, two drachms of saffron, two pounds of figs sliced, and one pound of the sun raisins stoned. All these must be put into an earthen pot, and set in the sun three weeks; then strain it, and mix with it two ounces of Venice treacle, two ounces of mithridate, and four pounds of sugar. This is an approved remedy for the gout in the stomach.
Notes
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