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 Hops infused in hot water, or hops added to Indian tea. Hop tea was commercially available in the 19th Century.  Oast House used for hop-drying, near Parsonage Farm, Salehurst Image: Oast House Archive  Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)No 1059 HOP TEA Put half an ounce of hops into a covered jug, pour a pint of boiling water, to this put the lid on and allow the infusion to stand until quite cold, the tea must then be decantered off into a water bottle and should be drunk fasting. The dose should not exceed a gill, which will have the effect of creating a natural appetite, and will also tend to improve and strengthen the digestive organs.  |
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