Castor Oil Emulsion
From The complete Indian housekeeper & cook, 1898
Or put plain water with a good deal of salt, and three drops tabasco sauce.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 129. The excerpt below is the record exactly as published.
Castor Oil Emulsion. — Castor oil is often a difficulty. The following is at least better than most methods of taking it : Beat the oil up with the yolk of an egg, add a teaspoon of ginger cordial and a claret glass of hot water
Cook this with the app: pantry check, scaling, and the assistant.