The Compendium of Caraka 8.12.19_3

8.12.19_3

balāgokṣurakarāsnāśvagandhāśatāvarīsahacarāṇāṃ śataṃ śatamāpothya jaladroṇaśate prasādhyaṃ, tasmin jaladroṇāvaśeṣe rase vastrapūte vidāryāmalakasvarasayorbastamahiṣavarāhavṛṣakukkuṭabarhihaṃsakāraṇḍavasārasāṇḍarasānāṃ ghṛtatailayoścaikaikaṃ prasthamaṣṭau prasthān kṣīrasya dattvā candanamadhukamadhūlikātvakkṣīrībisamṛṇālanīlotpalapaṭolātmaguptānnapākitālamastakakharjūramṛdvīkātāmalakīkaṇṭakārījīvakarṣabhakakṣudrasahāmahāsahāśatāvarīmedāpippalīhrīberatvakpannakalkāṃśca dattvā sādhayet/

Having crushed one hundred [palas] each of balā, gokṣura, rāsnā, aśvagandhā, śatāvarī, and sahacara, they should be boiled in one hundred droṇas of water. When one droṇa of water remains in that decoction, strained through a cloth, one should add one prastha each of the fresh juice of vidārī and āmalaka, meat broth and fat of goat, buffalo, boar, bull, rooster, peacock, swan, kāraṇḍava, and sarus crane, and ghee and oil, and eight prasthas of milk; and adding a paste of candana, madhuka, madhūlikā, tvakkṣīrī, lotus stalks, lotus filaments, blue water-lily, paṭola, ātmaguptā, cooked rice, palm heart, dates, mṛdvīkā, tāmalakī, kaṇṭakārī, jīvaka, ṛṣabhaka, kṣudrasahā, mahāsahā, śatāvarī, medā, pippalī, hrībera, and cinnamon, one should prepare it.