Extract of Malt for Coughs
Ingredients
Directions
Pour enough hot water over the malt to just cover it.
Let it sit for 48 hours, then drain off the liquid without squeezing the grains.
Transfer the liquid to a large saucepan.
Boil the liquid quickly, stirring constantly as it thickens.
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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesLike knowing why a recipe works?
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.