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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 42
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An oz of Ireland moss boiled in 2 ps 1/2 water till there a quarter left - tea cup full three or four times a day Extract of Malt To a peck of malt, put six qts of water stir well together & let stand 24 hours near a fire - Then boil it over a slow fire till it is reduced to 4 quarts & when it begins to [illegible] strain it thro a jelly bag into glass pots letting it stand till next day;
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An oz of Ireland moss boiled in 2 ps 1/2 water till there a quarter left - tea cup full three or four times a day Extract of Malt To a peck of malt, put six qts of water stir well together & let stand 24 hours near a fire - Then boil it over a slow fire till it is reduced to 4 quarts & when it begins to [illegible] strain it thro a jelly bag into glass pots letting it stand till next day;
Szathmary Culinary Manuscripts and Cookbooks
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