Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions for centuries. And you’ll find a huge variety of recipes from around the world as well.
In 2000, scientists at Nebraska’s Medical Center studied the effects of chicken soup on the immune system. One thing their study found was that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine. Acetylcysteine is used by doctors for patients with bronchitis and other respiratory infections to help clear them. So there maybe something to those old fashion cold remedies after all.
GrandMa Great’s Hot Toddy Cold Remedy
I’m not sure where we got this recipe, but it’s a Holland favorite. We’ve used it on several occasions and it truly works on a sore throat and helps you rest during a cold.
We think Gary found it in his GrandMa Great’s papers. So we’re going to attribute it to her.
Preparation time: 5 minutes Ingredients
2 oz Jack Daniels Whiskey (not Jack Daniels Honey)
Maw Stoots Got The Blues Brew: For those rainy day blues, here’s an apple a day to keep the doctor away drink. A great old homeopathic remedy to help you feel relaxed and warm inside.
Preparation time: 4 hours to prepare, add 6 hours to allow mixture to stand before serving
2 quarts cut apples
4 quarts water
3 tablespoon white vinegar
2 teaspoon cinnamon
1 orange, cut into small pieces.
3 cups of sugar
Makes about 4 quarts of brew.
Freshly picked apples are best. Harvest enough to make 2 quarts of cubed apples.
Core the apples, but do not skin them.
Wash the apples in cold water then slice them into 1 inch cubes.
Select a large orange and peal the rein.
Separate the slices and if necessary, remove the seeds.
In a large stew pot, mix the water and sugar to boiling for about 1 minute.
Reduce heat and allow the mixture to cool slightly.
Add the cut apples and cook for approximately 3 hours. Stirring often. But do not let mixture come to a strong boil.
Add white vinegar and orange slices. Allow to simmer for 30 minutes. Stirring frequently.
Turn off heat and let mixture cool upon the stove.
Once cooled, strain the mixture through a double ply cheesecloth, squeezing the leftover fruit pieces to remove all the juice.
Pour the liquid into a jug, such as a glass cider jug.
Cover with a lid, but DO NOT screw the cap down tightly.
Store in your refrigerator.
Drink over ice, or you can warm single cups adding a cinnamon stick for additional flavor.
The Left Overs You don’t have to throw away the ‘mushed’ apples and oranges. Use these leftovers to make a taste apple sauce.
Preparation time: 20 minutes
Drop the leftover fruit from the cheese cloth onto a large cookie sheet.
Using a spoon or potato masher, flatten the leftovers over the sheet.
At this point it should be fairly easy to find the remaining orange skins and remove them from the mixture.
Return the remaining ingredients to the pot.
Add 2 cups of water and ½ cup brown sugar.
Cook over medium heat, stirring the brown sugar into mixture until melted.