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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 27
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27 der'd 4 Drams of English Saffron Let them be put in 3 pints of Brandy from 14 Days shaking it every Day then strain it for your Use To make Daffys Elixer 1/2 lb. of Figs 1 lb. of Raisons of the Sun 3 Ozs of Senna 2 Ozs of Coriander Seed Bruised 2 Ozs of Carraway Seed Bruised 2 Ozs of Aniseed Bruised 2 Ozs of Elecampane slised 2 Ozs of Liquorish sliced infused in 3 quarts of Brandy in a Large Bottle or Stone Jug shaking
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27 der'd 4 Drams of English Saffron Let them be put in 3 pints of Brandy from 14 Days shaking it every Day then strain it for your Use To make Daffys Elixer 1/2 lb. of Figs 1 lb. of Raisons of the Sun 3 Ozs of Senna 2 Ozs of Coriander Seed Bruised 2 Ozs of Carraway Seed Bruised 2 Ozs of Aniseed Bruised 2 Ozs of Elecampane slised 2 Ozs of Liquorish sliced infused in 3 quarts of Brandy in a Large Bottle or Stone Jug shaking
Szathmary Culinary Manuscripts and Cookbooks
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