Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 41. One of the earliest known cookbooks by an African American author.
Bruise opium and licorice fine, put it into half pint boiling water, and steep until thoroughly dissolved; put it into a bottle, add the oil anise, benzoin and camphor.
Shake thoroughly several times in the course of twenty or thirty hours.
It will then be fit for use.
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