Francatelli Recipes for Medicinal Drinks, Chapter 40
Welcome to FabulousFusionFood's Francatelli Recipes for Medicinal Drinks — This page gives you the entire contents of the Fortieth Chapter: Medicinal Drinks &c. from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XL.
No. 1059.—HOP-TEA.
Put half an ounce of hops into a covered jug ; pour a pint of boiling water to this; put the lid on and allow the infusion to stand until quite cold ; the tea must then be decanted off into a water-bottle, and should be drunk fasting.
The dose should not exceed a gill, which will have the effect of creating a natural appetite, and will also tend to improve and strengthen the digestive organs.
No. 1060.—LINSEED TEA.
To half an ounce of linseed put into a jug, pour a pint of boiling water, allow the infusion to stand for half an hour, and then decanter off the tea into another jug ; sweeten with honey, and flavour with a few drops of orange-flower water ; but it must be understood that in a general way it is best to drink this tea in its natural state.
The mucilaginous, emollient, soothing, aperitive, and diuretic qualities of linseed, when administered as a drink, whether fasting or otherwise, render its use both safe and efficacious in all cases when the object is to afford alleviation to the sufferings of the gouty, asthmatical, &c.
No. 1061.—LIME-FLOWER TEA.
To half an ounce of lime-flowers pour one pint of boiling water ; allow the tea to stand for about ten minutes , pour it into a cut, sweeten with honey, and drink it perfectly hot.
This tea, from its antispasmodic qualities, is a safe remedy in cases of indigestion, and is also beneficial when administered for hysteria.
No. 1062.—MARSH-MALLOW WATER
Soak one ounce of marshmallow roots in a little cold water for half an hour; peel off the bark, or skin ; cut up the roots into small shavings, and put them into a jug ; pour in a pint of boiling water, and allow the to stand for a couple of hours ; the decoction must be drunk tepid, and may be sweetened with honey or sugar-candy, and flavoured with orange-flower water, or with orange-juice.
Marshmallow water may be used with good effect in all cases of inveterate coughs, catarrhs, &c.
No. 1063.—VIOLET TEA
One teaspoonful of dried violets to half a pint of boiling water—fve minutes’ infusion ; sweeten with honey.
Violet-tea assuages pain, and tends to soothe the system when suffering under attacks of bronchitis, eruptive fevers, chronical catarrhs, &c.
No. 1064.—INFUSION OF ROSES.
Infuse a quarter of an ounce of red rose-leaves in half a pint of boiling water for ten minutes ; decant, sweeten with honey, and drink cold—fasting. This drink recommends itself by its efficacy in diminishing—if not entirely removing—certain cases of debility common to females. The conserve of roses is much used on the Continent, in the successful treatment of pulmonary diseases.
No. 1065.—CAMOMILE TEA.
Two dozen flowers infused in a pint of boiling water for half an hour; decant, sweeten with honey, and drink half a gill—fasting.
Camomile-tea, when not taken in too strong doses, from its tonic and antispasmodic qualities, strengthens the digestive organs, and tends actively to dispel dyspepsia.
No. 1066.—ICELAND MOSS JELLY.
Wash four ounces of Iceland moss in some warm water, strain off the water, and put the moss on to boil in a quart of water, stirring it on the fire until it boils; it must then be removed to the side, covered over, and allowed to simmer gently for an hour ; then add four ounces of sugar, a gill of sherry, the juice of two lemons, the peel of half a lemon, and a white of egg whisked with half a gill of cold water ; stir the jelly on the fire until it boils, and pour it into a flannel jellybag; when passed tolerably clear, it may be taken warm, in which state it is most beneficial, or it may be eaten cold like any other jelly.
It is necessary to add, that washing the moss deprives it of its tonic powers; and it is therefore recommended to put up with the bitter taste for the sake of its benefit. Iceland moss is very generally used on the Continent in the treatment of consumption; it is most active in the cure of severe coughs, and all phlegmatic diseases of the chest.
No. 1067.—HYSSOP TEA.
Infuse a quarter of an ounce of dried hyssop flowers in a pint of boiling water for ten minutes; sweeten with honey, and take a wineglassful three times a day, for debility of the chest. It is also considered a powerful vermifuge.
No. 1068.—SAFFRON TEA.
A pinch of saffron infused in a gill of hot water for ten minutes, and strained to a small glass of spirits sweetened with sugar, is a powerful yet harmless anti-spasmodic
No. 1069.—ORANGE-FLOWER TEA.
Two pinches of orange flowers infused in half a pint of boiling water for five minutes ; strain through muslin sweeten with honey, and take three or four small tea-cups full in the course of the day. Either the flowers or the leaves of the orange-tree used for making an infusion as above are antispasmodic, stomachic, tonic, a febrifuge, vermifuge, and sudorific.
No. 1070.—MULBERRY WATER.
Bruise a pound of mulberries with six ounces of rough sugar ; add a pint of water, mix, and filter through a silk sieve.
The most refreshing drink, which contains little acidity, is an excellent febrifuge, and is also good for sore throats.
No.1071.—DANDELION TEA.
Infuse one ounce of dandelion in a pint of boiling water for ten minutes; decant, sweeten with honey, and drink several glasses in the course of the day.
The use of this tea is efficacious in bilious affections, and is also much approved of in the treatment of dropsy.
No. 1072.—A GARGLE FOR SORE THROAT.
A small glass of port wine, a tablespoonful of Chili vinegar, six sage-leaves, and a dessert-spoonful of honey ; simmer together on the fire for five minutes.
No. 1073.—A WASH TO PREVENT THE HAIR FROM FALLING OFF.
A quarter of an ounce of unprepared tobacco leaves, two ounces of rosemary, two ounces of box leaves ; boiled in a quart of water in an earthen pipkin with a lid, for twenty minutes; strain and use this wash cold, by applying it to the roots of the hair with a hair-brush occasionally during the summer months.
No. 1074.—REFRESHING DRINK FOR SORE THROAT.
Two ounces of barberries, half an ounce of violets, infused in a quart of boiling water for half an hour ; sweeten with honey ; decant, and drink several glasses during the day ; strawberries may be added when in season.
No. 1075.—A CURE FOR COLD IN THE HEAD.
Take thirty drops of sal volatile (camphorated sal-volatile preferred) in a small wineglassful of warm water five or six times a day.
No. 1076.—A CURE FOR BURNS OR SCALDS.
Bruise an onion and a potato in a mortar ; add a tablespoonful of salad-oil, and apply this pulp to the naked burn or scald ; secure it with a bandage.
No. 1077.—A CURE FOR SPRAINS.
Bruise a handful of sage-leaves and boil them in a gill of vinegar for five minutes ; apply this in a folded napkin as hot as it can be borne to the part affected.
Nos. 1078–1079.—A CURE FOR CHILBLAINS.
The pulp of a baked turnip mixed with a tablespoonful of salad-oil, ditto of mustard, ditto of grated horseradish.
No. 1080.—A CURE FOR CRACKED LIPS IN WINTER.
Any chemist will prepare for you a salve made of equal parts of tincture of red roses, the mucilage of quince-seeds and virgin wax ; indeed, you may easily prepare this salve for yourself, by placing the above ingredients in a clean gallipot covered with a lid and placed in a small stewpan containing hot water nearly reaching half way up the side of the gallipot, and allowed to simmer by the side of the fire for ten minutes, but which time the wax being dissolved, the whole should be well stirred together, and when cold, applied to the lips with the tip of the finger.
No. 1081.—A CURE FOR WARTS.
The bruised leaves of the calendula officinalis mixed with a few drops of reduced vinegar.
No. 1082.—A CURE FOR THE STING OF WASPS or BEES.
A bruised leaf of the poppy, applied to the part affected, will give immediate relief.
No. 1083.—TO STOP BLEEDING OF THE NOSE, &c.
A handful of fresh-gathered stinging-nettles bruised in a mortar with as much water as will hang to them when dipped in water ; when thoroughly reduced to a pulp, extract the juice by wringing it out through a cloth, and apply it to the nose by injection.
No. 1084.—A DRINK MUCH IN USE ON THE CONTINENT IN THE TREATMENT OF TYPHUS FEVER.
Pour a quart of boiling water upon six ounces of the root of angelica cut up in thin slices, four ounces of honey, the juice of two lemons, and half a gill of brandy ; half and hour's infusion.
No. 1085.—A CURE FOR TOOTHACHE.
A small piece of cotton-wadding rolled into a ball of the proper size to fill up the decayed tooth, and merely dipped sufficiently to saturate it in a small quantity of camphorated chloroform ; use this to plug the hollow part of the aching tooth.
No. 1086.—A CURE FOR CHAPPED HANDS.
One ounce and a half of olive-oil, one ounce of spermacei, one omit of virgin wax, one ounce of camphor, two ounces of honey; the whole of these ingredients to be placed in a covered basin, which is to be placed in a stewpan containing a little hot water, and set either by the fire or in an open oven, to remain there until dissolved; the whole must then be well stirred together until quite cold.
No. 1087.—COLD CREAM.
Dissolve four ounces of oil of sweet-almonds with four ounces of spermaceti; pour these into a basin containing four ounces of rose-water, and use a very clean whisk, or a silver fork, to beat up the whole into a smooth creamy substance.
No. 1088.—HOW TO MAKE TEA.
First, scald the inside of the tea-pot with about half a pint of boiling water, and at the end of two minutes, pour this out, and immediately put the tea in, and close the lid, in order that the steam may penetrate through the curled-up leaves ; at the end of two minutes, add about half a pint of boiling water; and when the tea has, as it is familiarly termed, stood for about three minutes, fill up the tea-pot, and pour out a well-made cup of tea.
No. 1089.—HOW TO MAKE COFFEE.
The simplest, the easiest, and most effectual means whereby to produce well-made coffee, is to procure one of Adamsʼ Coffee Percolators (No. 57 Haymarket, London); put the coffee in the well, place the perforated presser upon it, and then pour in the boiling water gently and gradually, until the quantity required is completed; put the lid on the percolator, and set it by the fire to run through. By strict attention to the foregoing instructions excellent coffee will be produced in a few minutes,—the proportions of coffee and water being, one ounce of coffee to a large breakfast-cup of water.
No. 1090.—HOW TO EXTRACT THE COLOUR FROM COCHINEAL.
Ingredients :—One ounce of cochineal, one ounce of salts of wormwood, two ounces of cream of tartar, and one ounce of Roche alum.
First, put a quart of spring-water into an untinned copper egg-bowl; add eight ounces of loaf-sugar, and set this on the fire to boil ; then add the cochineal and salts of wormwood (previously well pulverized in a mortar), and when this has boiled up, add the cream of tartar ; stir together with a clean wooden spoon ; and lastly, throw in the powdered Roche alum ; mix, and pass through a jelly-bag ; when cold, bottle off, cork tight, and keep the colouring a cold place.
Note.—The ingredients required for the preparation of cochineal colouring may be purchased for one shilling and ninepence at any chemist’s ; and by following the foregoing instructions, as much colouring will be produced as would cost two guineas if bought ready prepared in small phials from grocers.
No. 1.—HOW TO PREPARE CAUDLE.
Mix four ounces of Robinsonʼs Patent Groats with half a pint of cold ale, pour this into a stew pan containing a quart of hot ale, add a small piece of bruised ginger, a small stick of cinnamon, and six cloves, stir the caudle over the fare while gently boiling for ten minutes, and then strain it off free from the spices, into a jug; add sugar, and rum or brandy to taste.
No. 2.—ROYAL POSSET FOR A COLD.
Mix a table-spoonful of Robinson’s Patent Groats with a wine-glassful of cold water, pour this into a stewpan containing nearly half a pint of ordinary French white wine, sweeten with honey, flavour with a few drops of essence of cloves, or failing this, a few cloves will do ; stir the posset over the fire while boiling for six minutes, and drink it quite hot just before going to bed.
No. 3.—HOW TO MAKE GRUEL.
Take of Robinson’s Patent Groats, one tab1e-spoonful mixed with a wine-glassful of cold water, pour this into a stewpan containing nearly a pint of boiling water, stir the gruel on the fire while it boils for ten minutes ; pour it into a basin, add a small pat of butter, and a pinch of salt; or if more agreeable, some sugar, and a small quantity of spirits may be added instead of the butter and salt.
Note.—When gruel is made for an invalid, and if the constitution be delicate, the butter must be omitted.
No. 4.—A PUDDING FOR INFANTS.
To two ounces of Robinson’s Patent Barley add one ounce of sifted sugar, half an ounce of butter, a pinch of salt, and nearly a pint of milk ; mix thoroughly, and stir it over the fire till it boils ; then add two yolks of eggs, and bake the pudding in a buttered pie-dish.
No. 5.—INFANTSʼ FOOD.
To a good table-spoonful of Robinson’s Patent Barley mixed with a wine-glassful of cold water, add one and a half gills of boiling water ; stir this over the fire while boiling for six minutes, and then feed the infant. The same proportion of milk may be used instead of water, when the baby is weaned.
No. 6.—SCOTCH PUDDING.
To six ounces of Robinsonʼs Patent Barley add six ounces of sifted sugar, mix both together with one quart of milk in a stewpan, then add four ounces of fresh butter, a pinch of salt, the rind of a lemon rubbed on sugar, and a wine-glassful of whisky. Stir the whole on the fire until it boils, and then work the batter perfectly smooth ; next, work in six yolks of eggs, and then lightly mix in six whites of eggs whisked into a firm froth ; pour the batter into a slightly buttered pie-dish, and bake the pudding in moderate heat.
No. 7.—HOW TO MAKE BARLEY-WATER.
Take of Robinson’s Patent Barley one ounce mixed with a wine-glassful of cold water, pour this into a stewpan containing nearly one quart of boiling water, stir this over the fire while boiling for five minutes; then flavour with a small bit of lemon-peel or cinnamon, and sweeten according to taste.
Note.—When the above Patent Barley is used to make a summer beverage, only half an ounce must be used.
No. 8.—HOW TO PREPARE A SAVOURY CUSTARD.
To one table-spoonful of Robinson’s Patent Barley add rather more than half a pint of good beef tea ; mix and stir over the fire for five minutes, and you have a light yet invigorating kind of food for the debilitated stomach, which in its results will prove far more satisfactory than any preparation known.
Note.—This delicate custard may also be advantageously prepared with broths made from mutton, game, or poultry.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XL: Medicinal Drinks &c.
CHAPTER XL.
MEDICINAL DRINKS, &c.
Ladies need feel no apprehension in the use of these medicinal drinks, inasmuch as I have availed myself of the aid and advice of a celebrated chemist (Mr. Savoury of Bond Street, London) to assist me in their composition.
Put half an ounce of hops into a covered jug ; pour a pint of boiling water to this; put the lid on and allow the infusion to stand until quite cold ; the tea must then be decanted off into a water-bottle, and should be drunk fasting.
The dose should not exceed a gill, which will have the effect of creating a natural appetite, and will also tend to improve and strengthen the digestive organs.
To half an ounce of linseed put into a jug, pour a pint of boiling water, allow the infusion to stand for half an hour, and then decanter off the tea into another jug ; sweeten with honey, and flavour with a few drops of orange-flower water ; but it must be understood that in a general way it is best to drink this tea in its natural state.
The mucilaginous, emollient, soothing, aperitive, and diuretic qualities of linseed, when administered as a drink, whether fasting or otherwise, render its use both safe and efficacious in all cases when the object is to afford alleviation to the sufferings of the gouty, asthmatical, &c.
To half an ounce of lime-flowers pour one pint of boiling water ; allow the tea to stand for about ten minutes , pour it into a cut, sweeten with honey, and drink it perfectly hot.
This tea, from its antispasmodic qualities, is a safe remedy in cases of indigestion, and is also beneficial when administered for hysteria.
Soak one ounce of marshmallow roots in a little cold water for half an hour; peel off the bark, or skin ; cut up the roots into small shavings, and put them into a jug ; pour in a pint of boiling water, and allow the to stand for a couple of hours ; the decoction must be drunk tepid, and may be sweetened with honey or sugar-candy, and flavoured with orange-flower water, or with orange-juice.
Marshmallow water may be used with good effect in all cases of inveterate coughs, catarrhs, &c.
One teaspoonful of dried violets to half a pint of boiling water—fve minutes’ infusion ; sweeten with honey.
Violet-tea assuages pain, and tends to soothe the system when suffering under attacks of bronchitis, eruptive fevers, chronical catarrhs, &c.
Infuse a quarter of an ounce of red rose-leaves in half a pint of boiling water for ten minutes ; decant, sweeten with honey, and drink cold—fasting. This drink recommends itself by its efficacy in diminishing—if not entirely removing—certain cases of debility common to females. The conserve of roses is much used on the Continent, in the successful treatment of pulmonary diseases.
Two dozen flowers infused in a pint of boiling water for half an hour; decant, sweeten with honey, and drink half a gill—fasting.
Camomile-tea, when not taken in too strong doses, from its tonic and antispasmodic qualities, strengthens the digestive organs, and tends actively to dispel dyspepsia.
Wash four ounces of Iceland moss in some warm water, strain off the water, and put the moss on to boil in a quart of water, stirring it on the fire until it boils; it must then be removed to the side, covered over, and allowed to simmer gently for an hour ; then add four ounces of sugar, a gill of sherry, the juice of two lemons, the peel of half a lemon, and a white of egg whisked with half a gill of cold water ; stir the jelly on the fire until it boils, and pour it into a flannel jellybag; when passed tolerably clear, it may be taken warm, in which state it is most beneficial, or it may be eaten cold like any other jelly.
It is necessary to add, that washing the moss deprives it of its tonic powers; and it is therefore recommended to put up with the bitter taste for the sake of its benefit. Iceland moss is very generally used on the Continent in the treatment of consumption; it is most active in the cure of severe coughs, and all phlegmatic diseases of the chest.
Infuse a quarter of an ounce of dried hyssop flowers in a pint of boiling water for ten minutes; sweeten with honey, and take a wineglassful three times a day, for debility of the chest. It is also considered a powerful vermifuge.
A pinch of saffron infused in a gill of hot water for ten minutes, and strained to a small glass of spirits sweetened with sugar, is a powerful yet harmless anti-spasmodic
Two pinches of orange flowers infused in half a pint of boiling water for five minutes ; strain through muslin sweeten with honey, and take three or four small tea-cups full in the course of the day. Either the flowers or the leaves of the orange-tree used for making an infusion as above are antispasmodic, stomachic, tonic, a febrifuge, vermifuge, and sudorific.
Bruise a pound of mulberries with six ounces of rough sugar ; add a pint of water, mix, and filter through a silk sieve.
The most refreshing drink, which contains little acidity, is an excellent febrifuge, and is also good for sore throats.
Infuse one ounce of dandelion in a pint of boiling water for ten minutes; decant, sweeten with honey, and drink several glasses in the course of the day.
The use of this tea is efficacious in bilious affections, and is also much approved of in the treatment of dropsy.
A small glass of port wine, a tablespoonful of Chili vinegar, six sage-leaves, and a dessert-spoonful of honey ; simmer together on the fire for five minutes.
A quarter of an ounce of unprepared tobacco leaves, two ounces of rosemary, two ounces of box leaves ; boiled in a quart of water in an earthen pipkin with a lid, for twenty minutes; strain and use this wash cold, by applying it to the roots of the hair with a hair-brush occasionally during the summer months.
Two ounces of barberries, half an ounce of violets, infused in a quart of boiling water for half an hour ; sweeten with honey ; decant, and drink several glasses during the day ; strawberries may be added when in season.
Take thirty drops of sal volatile (camphorated sal-volatile preferred) in a small wineglassful of warm water five or six times a day.
Bruise an onion and a potato in a mortar ; add a tablespoonful of salad-oil, and apply this pulp to the naked burn or scald ; secure it with a bandage.
Bruise a handful of sage-leaves and boil them in a gill of vinegar for five minutes ; apply this in a folded napkin as hot as it can be borne to the part affected.
The pulp of a baked turnip mixed with a tablespoonful of salad-oil, ditto of mustard, ditto of grated horseradish.
Any chemist will prepare for you a salve made of equal parts of tincture of red roses, the mucilage of quince-seeds and virgin wax ; indeed, you may easily prepare this salve for yourself, by placing the above ingredients in a clean gallipot covered with a lid and placed in a small stewpan containing hot water nearly reaching half way up the side of the gallipot, and allowed to simmer by the side of the fire for ten minutes, but which time the wax being dissolved, the whole should be well stirred together, and when cold, applied to the lips with the tip of the finger.
The bruised leaves of the calendula officinalis mixed with a few drops of reduced vinegar.
A bruised leaf of the poppy, applied to the part affected, will give immediate relief.
A handful of fresh-gathered stinging-nettles bruised in a mortar with as much water as will hang to them when dipped in water ; when thoroughly reduced to a pulp, extract the juice by wringing it out through a cloth, and apply it to the nose by injection.
Pour a quart of boiling water upon six ounces of the root of angelica cut up in thin slices, four ounces of honey, the juice of two lemons, and half a gill of brandy ; half and hour's infusion.
A small piece of cotton-wadding rolled into a ball of the proper size to fill up the decayed tooth, and merely dipped sufficiently to saturate it in a small quantity of camphorated chloroform ; use this to plug the hollow part of the aching tooth.
One ounce and a half of olive-oil, one ounce of spermacei, one omit of virgin wax, one ounce of camphor, two ounces of honey; the whole of these ingredients to be placed in a covered basin, which is to be placed in a stewpan containing a little hot water, and set either by the fire or in an open oven, to remain there until dissolved; the whole must then be well stirred together until quite cold.
Dissolve four ounces of oil of sweet-almonds with four ounces of spermaceti; pour these into a basin containing four ounces of rose-water, and use a very clean whisk, or a silver fork, to beat up the whole into a smooth creamy substance.
First, scald the inside of the tea-pot with about half a pint of boiling water, and at the end of two minutes, pour this out, and immediately put the tea in, and close the lid, in order that the steam may penetrate through the curled-up leaves ; at the end of two minutes, add about half a pint of boiling water; and when the tea has, as it is familiarly termed, stood for about three minutes, fill up the tea-pot, and pour out a well-made cup of tea.
The simplest, the easiest, and most effectual means whereby to produce well-made coffee, is to procure one of Adamsʼ Coffee Percolators (No. 57 Haymarket, London); put the coffee in the well, place the perforated presser upon it, and then pour in the boiling water gently and gradually, until the quantity required is completed; put the lid on the percolator, and set it by the fire to run through. By strict attention to the foregoing instructions excellent coffee will be produced in a few minutes,—the proportions of coffee and water being, one ounce of coffee to a large breakfast-cup of water.
Ingredients :—One ounce of cochineal, one ounce of salts of wormwood, two ounces of cream of tartar, and one ounce of Roche alum.
First, put a quart of spring-water into an untinned copper egg-bowl; add eight ounces of loaf-sugar, and set this on the fire to boil ; then add the cochineal and salts of wormwood (previously well pulverized in a mortar), and when this has boiled up, add the cream of tartar ; stir together with a clean wooden spoon ; and lastly, throw in the powdered Roche alum ; mix, and pass through a jelly-bag ; when cold, bottle off, cork tight, and keep the colouring a cold place.
Note.—The ingredients required for the preparation of cochineal colouring may be purchased for one shilling and ninepence at any chemist’s ; and by following the foregoing instructions, as much colouring will be produced as would cost two guineas if bought ready prepared in small phials from grocers.
MISCELLANEOUS RECIPES.
Mix four ounces of Robinsonʼs Patent Groats with half a pint of cold ale, pour this into a stew pan containing a quart of hot ale, add a small piece of bruised ginger, a small stick of cinnamon, and six cloves, stir the caudle over the fare while gently boiling for ten minutes, and then strain it off free from the spices, into a jug; add sugar, and rum or brandy to taste.
Mix a table-spoonful of Robinson’s Patent Groats with a wine-glassful of cold water, pour this into a stewpan containing nearly half a pint of ordinary French white wine, sweeten with honey, flavour with a few drops of essence of cloves, or failing this, a few cloves will do ; stir the posset over the fire while boiling for six minutes, and drink it quite hot just before going to bed.
Take of Robinson’s Patent Groats, one tab1e-spoonful mixed with a wine-glassful of cold water, pour this into a stewpan containing nearly a pint of boiling water, stir the gruel on the fire while it boils for ten minutes ; pour it into a basin, add a small pat of butter, and a pinch of salt; or if more agreeable, some sugar, and a small quantity of spirits may be added instead of the butter and salt.
Note.—When gruel is made for an invalid, and if the constitution be delicate, the butter must be omitted.
To two ounces of Robinson’s Patent Barley add one ounce of sifted sugar, half an ounce of butter, a pinch of salt, and nearly a pint of milk ; mix thoroughly, and stir it over the fire till it boils ; then add two yolks of eggs, and bake the pudding in a buttered pie-dish.
To a good table-spoonful of Robinson’s Patent Barley mixed with a wine-glassful of cold water, add one and a half gills of boiling water ; stir this over the fire while boiling for six minutes, and then feed the infant. The same proportion of milk may be used instead of water, when the baby is weaned.
To six ounces of Robinsonʼs Patent Barley add six ounces of sifted sugar, mix both together with one quart of milk in a stewpan, then add four ounces of fresh butter, a pinch of salt, the rind of a lemon rubbed on sugar, and a wine-glassful of whisky. Stir the whole on the fire until it boils, and then work the batter perfectly smooth ; next, work in six yolks of eggs, and then lightly mix in six whites of eggs whisked into a firm froth ; pour the batter into a slightly buttered pie-dish, and bake the pudding in moderate heat.
Take of Robinson’s Patent Barley one ounce mixed with a wine-glassful of cold water, pour this into a stewpan containing nearly one quart of boiling water, stir this over the fire while boiling for five minutes; then flavour with a small bit of lemon-peel or cinnamon, and sweeten according to taste.
Note.—When the above Patent Barley is used to make a summer beverage, only half an ounce must be used.
To one table-spoonful of Robinson’s Patent Barley add rather more than half a pint of good beef tea ; mix and stir over the fire for five minutes, and you have a light yet invigorating kind of food for the debilitated stomach, which in its results will prove far more satisfactory than any preparation known.
Note.—This delicate custard may also be advantageously prepared with broths made from mutton, game, or poultry.