Bread and Water Poultice

Ingredients

• crumbs of moderately stale bread
• hot water

Method

1. 1

   Mix the bread crumbs with hot water to form a poultice.

2. 2

   Apply in the same way as a flaxseed poultice.

Nutrition per serving

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 189. The excerpt below is the record exactly as published.

hot water, makes a good, soft convenient poultice for common use in ' ' gatherings ' ' of different parts of the body. JVIix the meal well with enough hot water to make it hold together and spread easily, and yet not too soft to stay where it is put ; a poultice should never run. For use, it should be spread upon a piece of flannel or muslin laid on a hot plate or hot waiter ; something hot near the patient, so that it will be warm when applied. The edges of the rag should be turned over, to the width of about an inch, to keep the stuff in, and upon it may be laid a piece of thin and soft gauze or tarle- tan. The latter makes the poultice easier to remove, but is not otherwise necessary. A few drops of sweet oil (or lard oil) may with advantage be poured, or a little vasel- ine spread, upon the surface of a flaxseed poultice. When/)^^/>'^ is great, half a tea- spoonful to a teaspoonful of laudanum may be poured upon it. As soon as the poultice is put on the part, it should be covered with a piece of oiled silk, oiled paper, or thin rubber cloth, to prevent evaporation, and thus keep it moist. Without this, it will dry and become hard and cold in a little while. Bran will do as a substitute for flaxseed meal, when the latter cannot be obtained. Bread and vnish poultices are made and applied in the same way. One made with crumbs of moderately stale bread

Cook this with the app: pantry check, scaling, and the assistant.