How To Make A Cordial For Colds Recipe

First, prepare a quart of the juice of black currants, by bruising and

boiling them for twenty minutes, and then straining off the juice with

great pressure through a sieve into a basin. Next, boil four ounces of

linseed in a quart of water until reduced to one-third of its original

quantity, taking care that it does not boil fast, and, when done, strain

the liquid into a very clean saucepan; add the currant juice, two pounds

of moist sugar, and half an ounce of citric acid, or one pint of lemon

juice; boil all together until reduced to a thick syrup--that is, when

it begins to run rather thick from the spoon without resembling treacle;

as soon as the syrup has reached this stage, remove it from the fire,

and pour it into a jug to become quite cold. This syrup will keep good

for any length of time, if bottled and corked down tight, and kept in a

cool place. A tea-spoonful taken occasionally will soon relieve the most

troublesome cough.



This cordial may also be prepared in winter, using for the purpose black

currant jam, or preserved black currant juice, instead of the juice of

fresh-gathered currants.

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