This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Take of coltsfoot six ounces, maidenhair two ounces, hyssop one ounce, liquorice-root one ounce; boil them in two quarts of spring water till one fourth is consumed; then strain it, and put to the liquor two pounds of fine powder-sugar; clarify it with the whites of eggs, and boil it till it is nearly as thick as honey.
 
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