Emulsion for Recent Coughs

Ingredients

• 1 ounce Sweet almond oil (Approximately 2 tablespoons or 30ml)
• 1 large Egg yolk (Acts as an emulsifying agent)
• 5 ounces Orange flower water (Approximately 150ml or 2/3 cup)
• 0.5 ounce Mucilage of gum Arabic (Approximately 1 tablespoon or 15ml; acts as a thickening and soothing agent)
• 1.5 drachms Ipecacuanha wine (Approximately 1 teaspoon or 5ml; historical expectorant ingredient)
• 0.5 ounce Syrup of marshmallows (Approximately 1 tablespoon or 15ml)

Instructions

1. 1Separate the egg yolk from the white and place the yolk in a clean mixing bowl.
2. 2Add the sweet almond oil to the egg yolk and whisk vigorously until well combined and emulsified, creating a smooth mixture.
3. 3Gradually add the orange flower water to the oil and egg mixture, whisking continuously to maintain the emulsion.
4. 4Add the mucilage of gum Arabic to the mixture and stir thoroughly until fully incorporated and smooth.
5. 5Measure and add the ipecacuanha wine to the emulsion, stirring well to combine.
6. 6Add the syrup of marshmallows and mix thoroughly until all ingredients are fully combined into a smooth, uniform emulsion.
7. 7Transfer the emulsion to a clean bottle or jar with a tight-fitting lid. Store in a cool place. Administer one tablespoonful when the cough is troublesome for adults, or half this quantity for young children.