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Carr family cookbook, 1741-1753
Page 37
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69 A receipt for ye hooping cough Take dried coltsfoot leaves a good handfull cut them small boil them in a pint of spring water till half a pint be boild away then take it off ye fire & when it is all most cold strian it thro a cloth squeezing the herb as dry as you can & then fling it away and disolve in the liquer an ounce of broun suger candy finly poutherd which when disolved add to them one large spoonful & a half of ye balsamick tincture of liquoresh mix them well together & so in propotoin) one spoonfull of it cold or warm as the season provs 3 or 4 times a day or ofenir if ye fits of coufing come frequetly till well which with be in 2 or 3 days but it well presantly abate ye fits of coveing. gron peopel are to take 3 or 4 spoonfuls at a time 3 or 4 times a day.
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69 A receipt for ye hooping cough Take dried coltsfoot leaves a good handfull cut them small boil them in a pint of spring water till half a pint be boild away then take it off ye fire & when it is all most cold strian it thro a cloth squeezing the herb as dry as you can & then fling it away and disolve in the liquer an ounce of broun suger candy finly poutherd which when disolved add to them one large spoonful & a half of ye balsamick tincture of liquoresh mix them well together & so in propotoin) one spoonfull of it cold or warm as the season provs 3 or 4 times a day or ofenir if ye fits of coufing come frequetly till well which with be in 2 or 3 days but it well presantly abate ye fits of coveing. gron peopel are to take 3 or 4 spoonfuls at a time 3 or 4 times a day.
Szathmary Culinary Manuscripts and Cookbooks
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