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American cookbook, 1824-1855
Page 9
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Receipts for cough syrup One large handfull of lungwort & one large handfull maple moss. boiled in three pints of water down to one pint then strain. 3 quarters of a pound of loaf Sugar 2 ounces of Gum Arabiac pounded fine adding one spoonfull of fir balsam then let it come to a boil and stir it continually while pouring in the gum and Sugar. when scumed let it be cooled let it be bottled up adding a gin of brandy enough to keep it.
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Receipts for cough syrup One large handfull of lungwort & one large handfull maple moss. boiled in three pints of water down to one pint then strain. 3 quarters of a pound of loaf Sugar 2 ounces of Gum Arabiac pounded fine adding one spoonfull of fir balsam then let it come to a boil and stir it continually while pouring in the gum and Sugar. when scumed let it be cooled let it be bottled up adding a gin of brandy enough to keep it.
Szathmary Culinary Manuscripts and Cookbooks
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