To Make Chynæ Broth
From the treasured pages of Receipt book of Sarah Longe
Written by Sarah Longe
To Make Chynæ Broth
"Take one Ounce and halfe of Chiny, infuse it in a potts of running water 24. hours, then stirre it, and put in a Cock Chicken, a hand full of reasons of the sun stovrd, a hand full of Currence, a blaid of mace, a top of rose-mary, a quarter of an Ounce of red Sandert, a quarter of an Ounce of white Sanderds, and thick it with the bottome of a white-lofe, when it is boyled take out the Chicken, and straine the broth before the party must drinke thereof, and lett him drinke it 3 hours before dinner fasting, and a draft at 4 a Clock in the after-noone, with a little sugar: the broth will last but 3. days good."
Note on the Original Text
The recipe’s language is characteristic of early modern English, rich in abbreviations ('Chiny' for China root, 'raisons of the sun' for raisins) and featuring variable, sometimes archaic spelling and punctuation. Quantities are often listed by weight or household handfuls, and the method prioritizes process over precision, assuming a level of kitchen know-how. Instructions are given continuously, encouraging adaptation and intuition rather than strict adherence to times or temperatures—very much the way of early manuscript recipes, meant as reminders and guides rather than step-by-step rules.
Title
Receipt book of Sarah Longe (1610)
You can also click the book image above to peruse the original tome
Writer
Sarah Longe
Era
1610
Publisher
Unknown
Background
A delightful glimpse into early 17th-century kitchens, this collection by Sarah Longe whisks readers through ancestral recipes, cooking tips, and the seasonings that graced the tables of Jacobean England. Prepare to savor the tastes and traditions of times gone by.
Kindly made available by
Folger Shakespeare Library
This recipe hails from early 17th-century England, penned by Sarah Longe around 1610—a time when exotic ingredients like China root and sandalwood were prized for their reputed medicinal benefits and unique aromas, carried into English kitchens by global trade. The broth straddles the line between food and medicine, reflecting a period when the kitchen and the apothecary were often one and the same. Chicken broths were considered restorative, and the prescription-like instructions hint at a world where diet and health were intimately linked, and fashionable ingredients signaled both status and innovation.
The original recipe would have been prepared over an open fire using a large, sturdy pot or cauldron to simmer the ingredients gently. A wooden spoon would stir the infusion and broth, and the cutting of bread and chicken would have involved a simple but sharp knife. For straining the broth, a fine cloth or a sieve—perhaps linen—would have been used. The finished broth was likely ladled into earthenware or pewter cups for serving.
Prep Time
24 hrs 15 mins
Cook Time
1 hr
Servings
8
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
- 1.5 oz (42 grams) China root (sub. dried sarsaparilla root if China root unavailable)
- 2 quarts fresh water (8 cups)
- 1 small chicken (about 2.2 lb), jointed
- 2 oz raisins
- 2 oz currants
- 1 blade of mace
- 1 small sprig rosemary
- 0.25 oz (about 2 tsp) red sandalwood (substitute: pinch for color, or omit)
- 0.25 oz white sandalwood (substitute or omit)
- 1.4 oz breadcrumbs from crust of white bread
- Sugar, to taste (for serving)
Instructions
- Begin by taking approximately 1.5 ounces (42 grams) of 'China root' (Smilax glabra, a herbal remedy popular in the 17th century; you can substitute with about 1.4 ounces of dried sarsaparilla root) and infuse it in about 2 quarts (8 cups) of fresh, cold water for 24 hours, stirring occasionally.
- Then, add one small chicken (about 2.2 pounds, ideally organic or free-range and jointed), a generous handful (about 2 ounces) each of raisins and currants, one whole blade of mace, one small sprig of fresh rosemary, 0.25 ounces (about 2 teaspoons) of red sandalwood (Pterocarpus santalinus; can substitute with a pinch for color if unavailable), and 0.25 ounces of white sandalwood (Santalum album; substitute with a small amount or omit if unavailable).
- Bring the mixture to a gentle simmer and cook until the chicken is tender.
- Remove the chicken.
- Thicken the broth by adding breadcrumbs from the bottom crust of a white loaf (about 1.4 ounces), stirring in to dissolve.
- Strain the broth well.
- The drinker should consume a cupful (about 1 cup/8 fl oz) three hours before their midday meal, fasting, and a similar amount at 4 pm, with a little sugar stirred in for taste.
- This broth should be used within three days for maximum freshness.
Estimated Calories
120 per serving
Cooking Estimates
You will need to soak the China root overnight, then simmer the broth with the added ingredients until the chicken is tender. Allow extra time for preparation and straining. Each serving is about one cup (250 ml), and the recipe makes about 8 servings. Each serving contains an estimated 120 calories, depending on chicken fat content and the amount of sugar added.
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.
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