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.