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Extract of Malt, for a Cough

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Extract of Malt, for a Cough

Ingredients

Directions

  1. Pour hot water over the malt to cover it.

  2. Let it stand for 48 hours.

  3. Drain off the liquid into a large stew-pan without squeezing the grains.

  4. Heat until it thickens to the consistency of treacle.

  5. Take a dessert spoonful three times a day.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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