Illustration — a stand-in until there's a photo of the real thing.
Source Martha Washington's Booke of Cookery, c. 1550-1625, ed. Karen Hess (NY: Columbia University Press, 1995), cited in Basic Cordials by Master Terafan Greydragon — original
Ingredients
burrage & buglos flowers, as many as will [gap in MS] a still
as much sack & clare[t] as will wet them well
2 ounces of white sugar candie to every pinte of water
one grayne of ambergreece, finely beaten
Method
Take burrage & buglos flowers, as many as will [gap in MS] a still, & put thereto as much sack & clare[t] as will wet them well.
& to every pinte of [cordial] water, you must put 2 ounces of white sugar candie & one grayne of ambergreece, finely beaten.
ye sugar candy must be put into ye glass bottles & let ye water distill upon it very gently.
Notes
Distilled flower water sweetened with sugar candy in the receiving bottle.
This recipe predates 1700 and is quoted from its original printed source. Spelling is left exactly as printed.
