Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 40. One of the earliest known cookbooks by an African American author.
This is a historical medicinal tincture, not a culinary recipe. The extended boiling extracts water-soluble compounds (tannins, phenols, and volatile oils) from the botanical ingredients through decoction. The alcohol acts as both a preservative and secondary solvent, extracting additional fat-soluble compounds while preventing microbial growth. However, this 19th-century remedy has no proven efficacy for rheumatism and should be viewed as a historical artifact rather than a medical treatment.
Boil down to one gallon, and add one quart rum.
As a historical tincture, the alcohol-preserved decoction would have been shelf-stable for months when stored in sealed glass bottles away from light and heat. The original recipe was designed for long-term storage as households would prepare medicinal remedies in batches.
For historical recreation purposes only: Store in dark glass bottles with tight-fitting lids in a cool, dark place. The high alcohol content acts as a preservative. This is NOT for consumption as medicine.
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Dose—one tablespoonful three times a day.
