To Make The Golden Water

This recipe hails from the early 18th century, attributed to Dorothy Stone, a woman active around 1725. During this period, cordials and aromatic waters were extremely fashionable among the European upper class, prized both as luxurious refreshments and as medicinal tonics. 'Golden Water' would have been enjoyed at the table, sipped in small glasses, or used as a cordial for guests. Its use of exotic spices and expensive saffron is a testament to the prosperity and worldly tastes of its creator. Recipes such as this were often shared in manuscript collections, passed between women who refined and adapted these treasures for the household and for hospitality.

In the 18th century, the ingredients would have been measured with small brass or wooden scales for ounces and drams, and the sugar would have been pounded to a fine powder with a mortar and pestle. An earthenware pot or glazed ceramic jug, covered with a tight-fitting lid or waxed cloth, would be used for infusing the mixture. The mixture was stirred with a wooden spoon, always in one direction—a common superstition to ensure successful infusion. After several days, the liquid would be carefully poured through fine cloth or filter paper to separate clear cordial from the sediment, then decanted into glass bottles sealed with cork.