While it's hard to say if these homemade remedies have any true value, there are no harmful ingredients and some might be fun to try. Based on articles from Peterson's, 1859.
Although this recipe is featured in the Health Department, it actually tastes great and could blend in very well with your desert table.
Almond Posset
Sago Gruel
Although this recipe is featured in the Health Department, it actually tastes great and could blend in very well with your desert table.
Almond Posset
- Grate some bread [from a solid loaf] very fine, pour a pint of boiling milk upon it, and let is stand two or three hours and beat it exceedingly well
- Add to it one quart of good cream, four ounces of almonds blanched
- Beat as fine as possible with some rose-water; mix all well together
- Set it over a very slow fire and boil it a quarter of an hour, set it to cool
- Beat the yolks of four eggs, and mix them in.
- When cold, sweeten it to your taste; then stir it over a slow fire till it grows pretty thick, but do not let it boil.
- Put it in a China bowl, and swim some macaroons or sponge cake on the top.
This recipe can be altered by leaving out the wine; however, the wine might not have had any medicinal value, but is more than likely the key ingredient for making one feel better.
Panada- Cut all the crust off a very small loaf of bread, slice the rest very thin
- Put it into a saucepan with a pint of water; boil it till it is very soft, and looks clear
- Add a glass of Madeira wine
- Grate in a little nutmeg
- Put in a lump of butter the size of a walnut, and sugar to your liking
- Beat it exceedingly fine, and empty it into a deep dish.
Sago Gruel
- Take four ounces of sago [a type of starch used as a food thickener that was imported from Java, the Philippine and Molucca Isles]; give it a scald in hot water
- Then strain [not necessary if substituted with powdered corn starch] it through a hair sieve [household strainer],
- Put it over the fire with two quarts of water and a stick of cinnamon.
- Keep scumming it till it grows thick and clear;
- When the sago is sufficiently cooked, take out the cinnamon, and add a pint of red wine
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