Another Plague-Water
From The closet of Sir Kenelm Digby Knight opened, 1910
Take care not to take too much of the first-water, and only a little of the second.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 95. The excerpt below is the record exactly as published.
ANOTHER PLAGUE-WATER Take Rue, Agrimony, Wormwood, Celandine, Sage, Balm, Mugwort, Dragons, Pimpernel, Mary- gold, Fetherfew, Burnet, Sorrel, and Elicampane- roots scraped and sliced small. Scabious, Wood- betony. Brown-mayweed, Mints, Avence,Tormen- til, Carduus henedictus^ and Rosemary as much as of anything else, and Angelica if you will. You must have like weight of all them, except Rosemary aforesaid, which you must have twice as much of as of any of the rest ; then mingle them altogether and shred them very small ; then steep them in the best White-wine you can get, three days and three nights, stirring them once or twice a day, putting no more wine then will cover the Herbs well ; then still it in a Common-still ; and take not too much of the first- water, and but a little of the second, ac- cording as you feel the strength, else it will be sower. There must be but half so much Elicam- pane as of the rest. TO MAKE RASBERY-WINE Take four Gallons of Deal wine, put it into an earthen jugg ; put to it four Gallons of Rasberries; let them stand so infusing seven days ; then press it out gently ; Then infuse as many more Rasber- ries seven days longer, and so three times if you please ; put to it as much fine Sugar as will make THE CLOSET OPESjEB 149 it pleasant ; Put it into a Runlet close stopped, let it stand till it is fine ; and then draw it into bottles, and keep it till it be fine. TO KEEP QUINCE ALL THE YEAR GOOD Take all your least and worst Quinces, that are found, and cut them in pieces, with all the Corings and Parings you make ; boil them more then an hour; then put the Quinces into this boilingliquor, and take them forth presently, not letting them boil, and lay them to cool one by one a part ; then take the liquor and strain it ; and put for every Gallon of liquor half a pint of honey ; then boil it and scum it clean; let it be cold; and then put your Quinces into a pot or tub, that they be covered with the liquor, and stop it very close with your Paste. TO MAKE A WHITE-POT Take three quarts of Cream, and put into it the yolks of twelve Eggs ; the whites of four, being first very well beaten between three quarters of a pound of Sugar, two Nutmegs grated, a little Salt ; half a pound of Raisins first plump'd. These being sliced together, cut some thin slices of a stale Manchet ; dry them in a dish against the fire, and lay them on the top of the Cream, and some Marrow again upon the bread, and so bake it. TO MAKE AN HOTCHPOT Take a piece of Brisket-beef ; a piece of Mutton ; a knuckle of Veal ; a good Colander of pot-herbs ; half minced Carrots, Onions and Cabbage a little broken. Boil all these together until they be very thick. I50 SIR KENELMB DIGBIS ANOTHER HOTCHPOT Take a Pot of two Gallons or more ; and take a bris- ket rand of Beef; any piece of Mutton, and a piece of Veal ; put this with sufficient water into the pot, and after it hath boiled, and been skimmed, put in a great Colander full of ordinary pot-herbs ; a piece of Cabbage, all half cut ; a good quantity of Onions whole, six Carrots cut and sliced, and two or three Pippins quartered. Let this boil three hours until it be almost a gelly, and stir it often, least it burn. TO STEW BEEF Take good fat Beef, slice it very thin into small pieces, and beat it well with the back of a chopping Knife. Then put it into a Pipkin, and coveritwith wine and water, and put unto it a handful of good Herbs, and an Onion, with an Anchoves. Let it boil two hours ; A little before you take it up, put in a few Marygold
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Cook this with the app: pantry check, scaling, and the assistant.