To make Treacle-Water

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take the Juice of green Walnuts four Pounds, and of Rue, Carduce, Marygold and Balm, of each three Pounds, Roots of Butter-bur Half a Pound, Roots of Burdock one Pound, Angelica and Masterwort, of each Half a Pound, Leaves of Scordium Six handfuls, Venice Treacle and Mithridate of each Half a Pound, old Canary Wine two Pounds, White-wine Vinegar six Pounds, Juice of Lemons six Pounds, Distil this in a Lembick.