Flaxseed Poultice
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Can be used for 'gatherings' of different parts of the body.
Presented as published in 1901. 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 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.
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
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Cook this with the app: pantry check, scaling, and the assistant.