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English cookbook, 1799
Page 178
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Receipt for a Cough White Syrrup of Poppies 1/2 oz Spanish Licorice 1 oz Salt of Tartar 1 drachm The above should be mixed in a quart of boiling water and a tumbler full may be taken whenever the cough is troublesome - E.L. To make salts of Lemon Cream of Tartar 3/4 oz Salts of Sorrel 1/4 oz N.B. The Above will make a quantity equal to ten [bones?] may be kept in a bottle. Ginger Biscuits 1/2 lb of flour 1/4 do butter 5 oz of sugar 1/2 Do ginger and a very little water. Bake in a slow oven. A port wine Jelly 1/2 oz of Isinglass A little stock Sugar and port wine to your taste A Rolled Ginger Bread 1 1/4 lb of treacle, 3/4 of sugar, 1/2 do Flour 1/2 [rito?] butter, 2 lemons, 1 nutmeg 1/2 oz of Ginger, to
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Receipt for a Cough White Syrrup of Poppies 1/2 oz Spanish Licorice 1 oz Salt of Tartar 1 drachm The above should be mixed in a quart of boiling water and a tumbler full may be taken whenever the cough is troublesome - E.L. To make salts of Lemon Cream of Tartar 3/4 oz Salts of Sorrel 1/4 oz N.B. The Above will make a quantity equal to ten [bones?] may be kept in a bottle. Ginger Biscuits 1/2 lb of flour 1/4 do butter 5 oz of sugar 1/2 Do ginger and a very little water. Bake in a slow oven. A port wine Jelly 1/2 oz of Isinglass A little stock Sugar and port wine to your taste A Rolled Ginger Bread 1 1/4 lb of treacle, 3/4 of sugar, 1/2 do Flour 1/2 [rito?] butter, 2 lemons, 1 nutmeg 1/2 oz of Ginger, to
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