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Extract of Malt Fob Coughs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Extract of Malt Fob Coughs

Ingredients

Directions

  1. Pour hot water over the malt until just covered.

  2. After 48 hours, drain off the liquid without squeezing the grains.

  3. Transfer the liquid to a large saucepan.

  4. Boil the liquid quickly, stirring constantly until it thickens to the consistency of treacle.

  5. Take 2 teaspoons 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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