A Receite, To Make The Aomattick Bitters

The recipe is found in a manuscript associated with Mary Baumfylde, dating from the 17th to early 18th century—a period rich in home-based medicinal and culinary preparations. Such bitters were commonly created in the kitchens of well-to-do English households, both as a tonic to aid digestion and a culinary curiosity. They represent the intersection of medicinal herbalism and burgeoning recreational drinking culture, just as spirits, wines, and exotic botanicals became ever more available throughout England. Bitters recipes like these were prized both for their supposed health benefits and their role in stimulating the appetite before elaborate meals, foreshadowing the European tradition of aperitifs and digestifs. The use of snake root, gentian, and other bitter botanicals points to the period's fascination with humoral balance and remedies for fevers and stomach complaints.

This recipe was originally made with simple yet effective household tools. The key items included a mortar and pestle for bruising and slicing roots, a sharp knife for zesting and slicing botanicals, and a large earthenware or glass vessel (sometimes referred to as a jar or bottle) for macerating the mixture in alcohol. Straining would have been done through a fine piece of flannel or linen cloth, positioned over a jug or another clean vessel to catch the clear liquid. No specialized modern bar gear was needed—just deft hands and patience.