Recipe Manuscript

Stich Water

Name: Stich Water
Prep time: PTPT20M
Cook time: PTPT45M
Yield: 12
Cuisine: European
Ingredients: 1.36 kg stitchwort (or mild edible greens such as chickweed); 680 g fresh broom flowers (or substitute calendula petals); 680 g smooth holly leaves (or substitute spinach leaves); Water (enough to cover ingredients in pot for simmering); 30 ml balm water (infused lemon balm water); 30 ml dragon water (infused tarragon water); 30 ml clove syrup (or simple syrup infused with cloves); 30 ml gillyflower syrup (or syrup infused with edible carnations or similar flowers)

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate 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

Stich Water

"Take three pound of stich wort, one pound and halfe of broome flowers one pound & halfe of smooth holly leaues chop them small all together and still them and when you take the water mingle it with a litle balme water and dragon water and sweeten it with syrop of Cloues & Gilliflowers, drink a bigg wyne glasse of this morning and evening."

Note on the Original Text

The recipe is written in the direct, condensed prose typical of early modern English household manuscripts. Ingredient names and quantities (given in 'pounds and ounces') predate the metric system. Terms like 'still them' refer to distillation—a standard technique for producing medicinal waters. Spelling reflects early modern conventions: 'leaues' for leaves, 'syrop' for syrup, 'gilliflowers' for gillyflowers (edible carnations). The recipe omits detailed instructions for making infused waters and syrups, assuming familiarity. Such brevity was typical; these books relied on a base level of household knowledge passed down through practice rather than written instruction.

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe dates to around 1700 and comes from an English household manuscript book. Such herbal waters were common in domestic medicine at the time, used to alleviate various ailments—‘stich’ often referring to sharp pains or stitches in the side, possibly related to pleurisy or other complaints. The choice of herbs and flowers reflects both the local botanicals available and popular beliefs in their healing properties. Households would often distill their own remedies, drawing on both garden and wild plants for their preparations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 1700, these waters would have been distilled using a copper or pewter alembic still—a common fixture in well-stocked kitchens and apothecary spaces of the period. Preparation would also require a large chopping knife, a sturdy chopping block, and muslin or linen cloth for straining. Today, you can replicate this by simmering the ingredients in a stainless steel pot, then straining through a fine mesh sieve or cheesecloth.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

45 mins

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

3 lb stitchwort (or mild edible greens such as chickweed)
1.5 lb fresh broom flowers (or substitute calendula petals)
1.5 lb smooth holly leaves (or substitute spinach leaves)
Water (enough to cover ingredients in pot for simmering)
1 fl oz balm water (infused lemon balm water)
1 fl oz dragon water (infused tarragon water)
1 fl oz clove syrup (or simple syrup infused with cloves)
1 fl oz gillyflower syrup (or syrup infused with edible carnations or similar flowers)

Instructions

Begin by taking approximately 3 pounds of stitchwort (Stellaria species or a similar mild, edible green), 1.5 pounds of fresh broom flowers (Cytisus scoparius; note that these are not commonly eaten today, so consider using edible flowers such as calendula petals as a substitute), and 1.5 pounds of smooth holly leaves (Ilex aquifolium; these are generally not consumed today, so you might replace them with mild spinach leaves for safety).
Chop all ingredients finely and combine.
Traditionally, these would be distilled in an alembic or similar still.
For a modern twist, simmer the mixture gently in a large pot with enough water to cover, then strain the liquid as your herbal 'water.' When ready to serve, mix your herbal water with a splash of balm water (infused lemon balm) and dragon water (likely water infused with tarragon or dragon’s herb).
Sweeten to taste with clove syrup and gillyflower (carnation or pinks) syrup, if available; otherwise, use simple syrup infused with whole cloves and edible flower petals.
Serve a large wine glass (around 5–7 fl oz) morning and evening.

Estimated Calories

25 per serving

Cooking Estimates

It takes about 20 minutes to wash, chop, and prepare the greens and flowers. Simmering the mixture gently takes around 45 minutes to extract the flavors. Each serving contains very few calories because it is mostly an herbal infusion made from edible greens and flowers, with a small amount of sweetened syrup added for taste. The recipe produces about 12 large wine glass servings (150-200 ml each).

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.