Name: Tamarind Water
Ingredients: a gill of good tamarinds; a pint of boiling water

Tamarind Water

Ingredients

a gill of good tamarinds
a pint of boiling water

Directions

Place a gill of good tamarinds in a container.
Pour a pint of boiling water over the tamarinds.
Cover the container and let it stand until cold, adding a lump of ice.
The resulting drink is suitable for a feverish person.

By Hodgson, Mary, fl. 1855. 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. See the original page.

Explore the science

What each ingredient does

Tamarinds: Supply the sour, tangy flavour and fruity character that defines the drink.
Boiling water: Extracts flavour and soluble solids from the pulp into the liquid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.