For The Griping In The Guts

This recipe is rooted in the domestic medicinal traditions of seventeenth-century England, a period marked by both superstition and burgeoning scientific inquiry. Remedies for 'the griping in the guts'—known today as stomach cramps or abdominal pain—were commonly found in handwritten household books, often prepared by women using both foodstuffs and spirits believed to soothe or fortify the body. The use of eggs and brandy reflects accessible, gently warming ingredients, considered safe comforts especially in an era before modern medicine.

Back then, a fresh egg would have been fetched from the henhouse and cracked open at the hearth or kitchen table. The 'jops' refers to the shell's ends, so a small knife or spoon would be used to open the egg. The white was likely removed with a spoon or by gently tipping it out, while brandy (often kept in the larder or pantry) would be added with a small jug or spoon. Mixing would require a slender stick or spoon, and the resulting mixture might be sipped directly from the shell or poured into a small cup. Warmth was crucial, so beds were piled with woolen blankets and possibly warmed with heated bricks or pans.