Name: A Stomachic Apozem
Ingredients: 1 ounce gentian root, cut into small pieces; 1 pint water; 2 ounces end butts of oak (small germander); 2 ounces mixture of equal parts centaury, fumitory, marsh trefoil, and hop seed

The recipe

Ingredients

1 ounce gentian root, cut into small pieces
1 pint water
2 ounces end butts of oak (small germander)
2 ounces mixture of equal parts centaury, fumitory, marsh trefoil, and hop seed

Directions

Boil the gentian root in the water.
Add the end butts of oak and the mixture of herbs.
Let it steep for two hours.
Drain through a towel without pressing.
Take half a glassful every hour.

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.