Recipe Manuscript

Anniseed Water

Name: Anniseed Water
Prep time: PTPT20M
Cook time: PTPT2H
Yield: 30
Cuisine: European
Ingredients: 225 g aniseed; 56 g fennel seeds; 56 g caraway seeds; 28 g whole cloves; 28 g cinnamon sticks; 28 g fresh ginger root (peeled and bruised); 22.7 liters dry hard cider (unfiltered apple cider, alcoholic); Sugar (to taste, recommend 100–200 g or as preferred)

1684

From the treasured pages of Cookbook of Elizabeth Fowler

Written by Elizabeth Fowler

Renaissance (1400 - 1700)European Advanced Drink

Original Recipe • 1684

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Anniseed Water

"Take of Anniseeds half a pound, seeds of Fennel and Carraway of each 2 oz Clover Cinnamon Ginger of each one ounce bruise all the Ingredients and Infuse them in 6 Gallons of Cidor and then draw of the strong spirits in a Limbeck, put in as Sugar to sweeten it as you please -"

Note on the Original Text

The recipe is written in plain, direct English with spellings typical of the late 1600s (e.g., 'Anniseeds' for aniseed, 'Cidor' for cider, 'Limbeck' for alembic). Measurements are by weight (pounds/ounces) and volume (gallons), based on contemporary standards—note that cider here is always hard (fermented), not sweet apple juice. Directions are brief, with the expectation that the reader is already familiar with distillation and infusion techniques, as was common among literate women compiling such manuscripts.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Elizabeth Fowler - Click to view recipe in book

Title

Cookbook of Elizabeth Fowler (1684)

You can also click the book image above to peruse the original tome

Writer

Elizabeth Fowler

Era

1684

Publisher

Unknown

Background

A charming window into the kitchens of 17th-century England, this cookbook authored by the accomplished Elizabeth Fowler invites you to explore a delectable world of historic recipes, tempting sweets, and elegant table fare fit for any refined palate.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, penned by Elizabeth Fowler in 1684, speaks to the late 17th-century English tradition of blending botanical distillations with apple cider. This period saw a boom in household distillation, especially among gentlewomen who compiled and shared such recipes for medicinal, cordial, and convivial purposes. Aromatic waters like this—aniseed-infused, sweetened spirits—were popular digestive aids and convivial drinks during social gatherings, bridging the worlds of health and pleasure.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Originally, the ingredients would have been pounded with a mortar and pestle to bruise and release their oils. The infusion would steep in a large earthenware or wooden vessel. Distillation was done using a 'Limbeck'—an alembic-style pot still made of copper or tin. The spirit was collected in glass or ceramic vessels, and sugar would be added and dissolved prior to bottling. Straining would be done with cloth or fine sieves, and the whole operation was often managed in a cool pantry or still room, common in well-appointed 17th-century households.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

2 hrs

Servings

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

8 oz aniseed
2 oz fennel seeds
2 oz caraway seeds
1 oz whole cloves
1 oz cinnamon sticks
1 oz fresh ginger root (peeled and bruised)
6 gallons dry hard cider (unfiltered apple cider, alcoholic)
Sugar (to taste, recommend 3.5–7 oz or as preferred)

Instructions

Begin by gathering your spices: 8 ounces of aniseed, 2 ounces each of fennel and caraway seeds, and 1 ounce each of whole cloves, cinnamon sticks, and fresh ginger root (peeled and bruised).
Gently crush or bruise all the spices to release their aromas.
Place everything into a large container with 6 gallons (about 22.7 liters) of dry hard cider.
Allow the mixture to infuse for 24–48 hours in a cool, dark place.
Strain the infused cider and distill it using a modern still (a copper alembic is ideal, but a home distillation setup may be used where legal).
Collect the strong distillate.
Once complete, sweeten the resulting spirit with sugar to taste.
Serve neat or diluted with water.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 20 minutes to prepare the spices and cider for infusion. The actual hands-on cooking or distillation will take about 2 hours. This recipe makes roughly 30 servings, with each serving estimated at 120 calories (mainly from the cider alcohol and added sugar).

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.