A Boke of Gode Cookery Presents

To make China Broth

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: A medicinal broth made of chicken, fruit, roots, & herbs

To make China Broth.

Take an ounce of China-root, thinly sliced, steep it twelve hours, in two quarts of fair water, on moderate Embers, and then put a pritty big Cock-chicken into it, put Maiden hair, and Wood-sorrel, beaten with Raisins, Currans, and Dates into the Belly, tying up the vent, add a handful of French Barley well bruised, and when the chiken is boyled almost to a Jelly, strain out the Broth, if there wants more water, you may add more in the boyling. This is an excellent stregthener restorer of Nature, when decay'd or wasted.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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