1. 3 pints of sack
  2. 3 pints of Madeira
  3. 1 quart of spirit of wine
  4. 1 quart of juice of celandine leaves
  5. 1 quart of juice of melilot flowers
  6. 2 drachms of cardamom seeds
  7. 2 drachms of cubebs
  8. 2 drachms of galingale
  9. 2 drachms of nutmeg
  10. 2 drachms of cloves
  11. 2 drachms of mace
  12. 2 drachms of ginger
  13. sugar-candy
  • Bruise the spices thoroughly in a mortar
  • Mix them with the wine and spirits
  • Let it stand all night in the still, closely stopped with rye paste
  • Next morning make a slow fire in the still
  • While it is distilling keep a wet cloth about the neck of the still
  • Put so much white sugar-candy as you think fit into the glass where it drops

  • Source: The Lady's Own Cookery Book by Charlotte Campbell Bury (1844)

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