An Excellt Dyett Drink
From the treasured pages of Cookbook early 1700s
Unknown Author
An Excellt Dyett Drink
"Rj Sarfaparilla 6 Ounces Sarfafraes, for an Irish Hartshorne and Eringo Root of Each 2 ounces Coriander Seed and Sweet Fennell Seed of Each one ounce Infufe all these into 16 quarts of water and Seeth em over a moderate Fire for 6 hours Then Boyles It to 10 or 12 quarts Then Coole It before you Boyle It up iff you reboile It with 16 quarts more It will be for meals Slice y. root and Bruife y. Seeds"
Note on the Original Text
This recipe follows the verbose yet concise style found in household manuscripts of the period. Spelling is phonetic and variable ('excellt' for 'excellent', 'sarfaparilla' for 'sarsaparilla', 'sarafraes' for 'sassafras'), and abbreviations like 'Rj' (recipe or receipt) and 'y.' (the) were commonly used. Instructions assume familiarity with herbal infusions and decoctions. There is an emphasis on process rather than precise measurement, relying on the cook's judgment for quantities and reductions.
Title
Cookbook early 1700s (1700)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1700
Publisher
Unknown
Background
A tantalizing glimpse into the early 18th century kitchen, this historic culinary treasury serves up a delightful array of recipes and gastronomic secrets straight from the heart of the 1700s.
Kindly made available by
Folger Shakespeare Library
This recipe, penned in the early 1700s, hails from a time when 'diet drinks' were brewed not for weight loss, but as gentle medicinal tonics believed to cleanse the blood and balance the humors. The ingredients reflect the period's blend of herbal knowledge and a dash of superstition, mingling roots prized for their supposed restorative virtues. Such recipes circulated within households concerned with daily health, long before the rise of the modern pharmacy. Appearing in manuscript 'W.a.87', it represents the intersection of early modern domestic medicine and informal culinary science, typical of elite and educated households of the period.
The original maker would have needed a large cauldron or copper stewpot, a ladle, and a hearth or open fire to maintain a steady, moderate heat for several hours. Slicing knives for the roots and a mortar and pestle to bruise the seeds would have been essential. Once strained and cooled, the drink would be stored in stoneware jars or bottles.
Prep Time
20 mins
Cook Time
7 hrs
Servings
48
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6 oz sarsaparilla root
- 2 oz sassafras root (or similar dried root if unavailable)
- 2 oz dried hartshorn (substitute 2 oz beef gelatin or bone chips)
- 2 oz candied eryngium root (or candied angelica root as substitute)
- 1.13 oz whole coriander seed
- 1.13 oz whole sweet fennel seed
- 4.2 gallons fresh water
Instructions
- To recreate this early 18th-century diet drink, combine 6 ounces of sarsaparilla root and 2 ounces each of dried sassafras root, dried hartshorn (substitute with gelatin or bone chips for collagen), and candied eryngium (substitute with candied angelica root if unavailable) in a large stockpot.
- Add 1.13 ounces each of whole coriander seed and sweet fennel seed, which should be lightly crushed to release their oils.
- Pour in 4.2 gallons of fresh water.
- Gently heat and maintain a simmer for about 6 hours, allowing the flavors to infuse deeply.
- Reduce the liquid by boiling gently until you have about 2.6 to 3.2 gallons left.
- Cool before bottling.
- Traditionally, the roots would be sliced and seeds bruised to extract maximum flavor.
Estimated Calories
5 per serving
Cooking Estimates
Preparing the herbs and roots only takes about 20 minutes, but simmering and reducing the liquid takes around 7 hours total. This recipe makes about 12 liters, which is roughly 48 servings of 250 ml each. Since this is a diet herbal drink with mostly roots and a little candied root, each serving has only a few calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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