Bran Tea
From The handy dictionary of cookery, 1890
Good for softening the throat.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 19. The excerpt below is the record exactly as published.
Bran Tea. Put three tablespoonfuls of fine bran into a jug; pour over it one quart of boiling water ; cover the jug and allow it to stand fifteen minutes ; strain ; sweeten with honey or sugar, and flavour with the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.