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Carr family cookbook, 1741-1753
Page 56
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To make poppy surfeit water Take two gallons of brandy a peck of corn poppys a quarter of an ounce of sweet fennell seed half an ounce of carraway seed and half an ounce of callander seed two ounces of liquorish sliced half a pound of rasins of the sun stone, half a pound of figgs sliced, half an ounce of nutmegg, bruised, cloves and mace of each half an ounce, half an ounce of saffron a handfull of merry gold pickt min all these with the poppys before you put them into the brandy let it stand a month or six weeks stirring once every day then strain it out and sweeten it to your tast & bottle it for use you may put some clove jelly flower to it
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To make poppy surfeit water Take two gallons of brandy a peck of corn poppys a quarter of an ounce of sweet fennell seed half an ounce of carraway seed and half an ounce of callander seed two ounces of liquorish sliced half a pound of rasins of the sun stone, half a pound of figgs sliced, half an ounce of nutmegg, bruised, cloves and mace of each half an ounce, half an ounce of saffron a handfull of merry gold pickt min all these with the poppys before you put them into the brandy let it stand a month or six weeks stirring once every day then strain it out and sweeten it to your tast & bottle it for use you may put some clove jelly flower to it
Szathmary Culinary Manuscripts and Cookbooks
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