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Drinks
Ingredients
- 3 pints of sack
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3 pints of Madeira
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1 quart of spirit of wine
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1 quart of juice of celandine leaves
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1 quart of juice of melilot flowers
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2 drachms of cardamom seeds
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2 drachms of cubebs
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2 drachms of galingale
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2 drachms of nutmeg
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2 drachms of cloves
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2 drachms of mace
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2 drachms of ginger
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sugar-candy
| Directions
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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