How To Make Alum Water

This recipe for alum water hails from the late seventeenth century, a time when alum was valued for its astringent and preservative properties. Often used in food preservation, textile dyeing, and even in early medical practices, alum water would have been a common household preparation. The reference comes from a manuscript dated around 1688, placing it firmly in the Restoration period in England, when domestic science and household management manuals were emerging in abundance. Alum water might have been used for pickling, cleaning, or even as a treatment in early cosmetics.

In its original context, this recipe would have been prepared over an open hearth or with early kitchen ranges, using a sturdy iron or earthenware pot. A wooden spoon for stirring and a covered or uncovered container to allow the solution to stand were likely employed. Measuring was approximate, relying on weights such as pounds and quarts, common in early modern English kitchens.