The 17th-century panacea for restoring vigor and refreshing the spirit. Aqua Mirabilis comprised equal quantities of cinnamon, ginger, thyme, rosemary, grated nutmeg and galingale root, all finely ground and steeped in claret for a week. The wine was then strained and a glass taken daily.

A daily glass of wine to restore vigor? Hmmm...not sure how well that would work. Next week, I will finish the most romantic couples through history. Have a great weekend.

Below is a new love potion. This recipe is found in To the King’s Taste, the cookbook prepared for Richard II, by Lorna Sass in the 14th century

Chaucer's Love Dish

60 ml dried crushed rose petals
375 ml almond milk
2.5 ml cinnamon
2.5 ml ginger
10 ml rice flour
100 g fresh dates
45 ml pine kernels

To garnish: fresh rose petals

Soak the dried petals in almond mild for 10 minutes and then add the cinnamon and ginger. Cook for 5 minutes over a low heat. Blend the rice flour with a couple of tablespoonfuls of cold water. Add it with the dates and pine kernels, stir well, and pour into two bowls. Decorate with the rose petals.

Rose petals re-hydrated in almond, pine kernels and dates--Yuck...where did these people get their sense of taste?

What do you think? Would you down a bowl of this concoction all for love?

I'll continue with the best romantic couples through history on Monday.

February, the month of love. So thinking along those lines I thought I would share weekly love potion recipes. Some of these secret potions have been in use for a thousand years and are said to have magickal properties.

John Partridge, physician to King Charles I, advocated this recipe-Cardamom Syrup. Both King and physician spent time at the court of Louis XIV when love potions were in high fashion.

CARDAMOM SYRUP

15 ml (1 tbsp) each of cardamom , cinnamon and nettle seed
slice of root ginger, finely chopped
15 ml (1 tbsp) of chopped sea spurge (Euphorbia paralias)-if available
125 ml (4 fl oz) water
125 ml (4 fl oz) honey

Mix the dry ingredients with a little of the water to make a paste, add the rest of the water and liquidize. Simmer for one hour and then add the honey. Store the syrup in a labeled jar or eat immediately with apricots or peaches.