Gargle

Ingredients

• Alum as much as will lie on a four-anna bit
• a teaspoon of bruised sage leaves
• Pour half a tumbler boiling water over pepper and sage

Method

1. 1

   Let it stand half-an-hour.

2. 2

   Strain.

3. 3

   Add the alum, and, if liked, a glass of port-wine and some sugar.

4. 4

   Gargle with half this mixture and half water.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 127. The excerpt below is the record exactly as published.

Gargle. — Alum as much as will lie on a four-anna bit ; as much of red pejiper, and a teaspoon of bruised sage leaves. Pour half a tumbler boiling water over pepper and sage

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