Recipe Manuscript

Plague Water

Name: Plague Water
Prep time: PTPT2H
Cook time: PTPT4H
Yield: 70
Cuisine: European
Ingredients: 115g Balm (Melissa officinalis); 115g Featherfew (substitute: Feverfew, Tanacetum parthenium); 115g Rue (Ruta graveolens); 115g Sage (Salvia officinalis); 115g Wormwood (Artemisia absinthium); 115g Bistort roots (Polygonum bistorta; substitute: Dock root if unavailable); 115g Cardus (Milk thistle or blessed thistle, Carduus benedictus); 115g Marigolds (Calendula officinalis flowers); 115g Harts ease (Viola tricolor, wild pansy); 115g Poppys (Papaver somniferum petals or seeds; use garden poppy petals for safety); 115g Pimpernell (Anagallis arvensis); 115g Tormentil with roots (Potentilla erecta); 115g Betony (Stachys officinalis; ‘Bittany’ in text – substitute: wood betony); 115g Wood sorrel (Oxalis acetosella); 115g Scabious (Succisa pratensis or Knautia arvensis); 115g Mugwort (Artemisia vulgaris; ‘Mogwort’ in text); 115g Dragon’s (tarragon, Artemisia dracunculus); 115g Arnmother (possibly southernwood, Artemisia abrotanum; hard to source, use southernwood); 115g Thyme (Thymus vulgaris; ‘Time’ in text); 115g Burnet (Sanguisorba minor); 115g Angelica (Angelica archangelica, stalks and roots); 115g Celandine (Chelidonium majus or lesser celandine; use sparingly due to potential toxicity or omit); 115g Rose-solis (sundew, Drosera rotundifolia; extremely rare, omit or substitute with a few rose petals); 115g Agrimony (Agrimonia eupatoria); 115g Motherwort (Leonurus cardiaca); 115g Elecampane roots (Inula helenium); 115g Mint (Mentha spicata or piperita); 115g Southernwood (Artemisia abrotanum); 115g Scordium (Teucrium scordium, water germander; if unavailable, omit); 170g Rosemary (Rosmarinus officinalis)

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Advanced Drink

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Plague Water

"Take Balm, Featherfue, Rue, Sage, Wormwood Bistock Roots, Cardus, Marigolds, Harts ease, Poppys Pimpernell, Tormentill with the Roots, Bittany Woodsorrill, Scabious, Mogwort, Dragons, Arinmother Time, Burnet, Angellico, Salendine, Rose-solus Agrimony Motherwort, Elicompany Roots, Mint Southern wood, Scordium, of each of these a quarter of a pound and Rosemary a quarter and half shred all these and put to them six quarts of Brandy and let it stand two or three days, and when you still it put to it Anniseeds sweet Fennill seeds Coriander seeds of each one ounce Diascordium Venice Treacle, Saffron Cinamon Cloves Nutmegs of each of these a quarter of an ounce bruise them all and put in one ounce of Snake Root when you still it put 4 or 5 quarts of water to save your still you may draw of six quarts of strong and one quart of small to mix some with it if you find it so strong Cousin Martyn"

Note on the Original Text

This recipe, as was customary in the early modern era, is written in a continuous prose style. Ingredients are listed as they occur in the workflow, with quantities expressed in familiar household weights (pounds, ounces) rather than precise measurements. Spelling varies by dialect and scribe — e.g., 'Featherfue' for 'Feverfew,' 'Mogwort' for 'Mugwort,' 'Arinmother' for 'Arnmother.' Technical language is minimal; the process is implied: chop, steep, and distill. Such writing was common when literate households had enough herbal and culinary skill to interpret these formulae with only sparse instruction.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for Plague Water originates from around 1700, a period frequently affected by various epidemics across England and Europe. Such medicinal waters were believed to offer protection against contagion, and their complex mix of aromatic, bitter, and warming herbs reflects evolving humoral medicine and folk beliefs about warding off 'bad airs.' Manuscript recipe books from gentry households, like 'V.b.272' (indicating an archival shelfmark), often collected these formulas for household use rather than professional pharmacies. 'Plague Water' would have been brewed in anticipation of outbreaks, sipped or even washed with, signaling both cautious hope and practical herbalism of the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 1700s, this recipe would be made in large pottery or glass vessels for macerating the herbs. The most vital tool was the still, commonly a copper alembic or glazed earthenware model, used to distill volatile and medicinal compounds. Additional tools included a heavy knife or herb chopper for shredding, linen cloths for straining, and glazed ceramic storage jars or dark glass bottles for preserving the finished elixir.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

2 hrs

Cook Time

4 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

4 oz Balm (Melissa officinalis)
4 oz Featherfew (substitute: Feverfew, Tanacetum parthenium)
4 oz Rue (Ruta graveolens)
4 oz Sage (Salvia officinalis)
4 oz Wormwood (Artemisia absinthium)
4 oz Bistort roots (Polygonum bistorta; substitute: Dock root if unavailable)
4 oz Cardus (Milk thistle or blessed thistle, Carduus benedictus)
4 oz Marigolds (Calendula officinalis flowers)
4 oz Harts ease (Viola tricolor, wild pansy)
4 oz Poppys (Papaver somniferum petals or seeds; use garden poppy petals for safety)
4 oz Pimpernell (Anagallis arvensis)
4 oz Tormentil with roots (Potentilla erecta)
4 oz Betony (Stachys officinalis; ‘Bittany’ in text – substitute: wood betony)
4 oz Wood sorrel (Oxalis acetosella)
4 oz Scabious (Succisa pratensis or Knautia arvensis)
4 oz Mugwort (Artemisia vulgaris; ‘Mogwort’ in text)
4 oz Dragon’s (tarragon, Artemisia dracunculus)
4 oz Arnmother (possibly southernwood, Artemisia abrotanum; hard to source, use southernwood)
4 oz Thyme (Thymus vulgaris; ‘Time’ in text)
4 oz Burnet (Sanguisorba minor)
4 oz Angelica (Angelica archangelica, stalks and roots)
4 oz Celandine (Chelidonium majus or lesser celandine; use sparingly due to potential toxicity or omit)
4 oz Rose-solis (sundew, Drosera rotundifolia; extremely rare, omit or substitute with a few rose petals)
4 oz Agrimony (Agrimonia eupatoria)
4 oz Motherwort (Leonurus cardiaca)
4 oz Elecampane roots (Inula helenium)
4 oz Mint (Mentha spicata or piperita)
4 oz Southernwood (Artemisia abrotanum)
4 oz Scordium (Teucrium scordium, water germander; if unavailable, omit)
6 oz Rosemary (Rosmarinus officinalis)
1.6 gal Brandy (40-60% ABV)
1 oz Aniseed
1 oz Sweet fennel seeds
1 oz Coriander seeds
0.25 oz Diascordium (see above, use ~0.07 oz each gentian, ginger, cinnamon)
0.25 oz Venice treacle (substitute: regular black treacle/molasses if desired, or omit)
0.25 oz Saffron
0.25 oz Cinnamon
0.25 oz Cloves
0.25 oz Nutmeg
1 oz Snake root (Aristolochia serpentaria; substitute wild ginger or omit for safety)
1-1.3 gal fresh water (for the still)

Instructions

Gather all the specified herbs: for each (except rosemary), measure out roughly 4 ounces (a quarter of a pound), and for rosemary, measure about 6 ounces (a quarter and a half).
Chop all herbs finely.
Place them in a large glass or ceramic container and add 1.6 gallons (or 1 1/2 quarts) of high-proof brandy (at least 40% alcohol).
Allow the mixture to steep for 2-3 days at room temperature, covered.
Prepare the spice and root additions: measure out 1 ounce each of aniseed, sweet fennel seed, and coriander seed, and 0.25 ounce (a quarter of an ounce) each of Diascordium (substitute equal parts ground dried gentian, ginger, and cinnamon), Venice treacle (use modern treacle or omit), saffron, cinnamon, cloves, and nutmeg.
Also add about 1 ounce of Virginian snake root (or substitute wild ginger root).
Bruise (lightly crush) all seeds and spices.
Add these, along with the roots, into the steeping mixture.
Distill the mixture using a home still, adding 1 to 1.3 gallons of water for safety or cooling during distillation.
Collect about 1.6 gallons of strong distillate and 1 quart of a weaker batch; these can be mixed to adjust flavor and strength.
Store the finished plague water in sterilized glass bottles.

Estimated Calories

45 per serving

Cooking Estimates

Preparing this recipe takes some time, as you need to chop and weigh all the herbs and spices, and let them soak in brandy for a few days. The actual 'cooking' is the distillation step, which can take several hours. Each serving is very low in calories because it is mostly a distilled alcohol with herbal extracts. This recipe makes about 7 liters, or roughly 70 small (100 ml) servings.

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.