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Ginger Poultice
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
Nutrition per serving
114Calories
3 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein2.6 g
Carbohydrates25 g
Fiber2.4 g
Sugars0.4 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium271 mg
Potassium137 mg
Calcium85 mg
Iron9.5 mg
Magnesium24 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate33 mcg
Choline6.4 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 330. The excerpt below is the record exactly as published.
one gill of boiling water stir one tablespoon- ful of Indian meal ; spread the paste thus made upon a cloth and spread over the paste one teaspoonful of mustard fiour. If you wish a mild poul- tice, use a teaspoonful of mustard as it is prepared for the table, instead of the mustard fiour. Equal parts of ground mustard and flour made into a paste with warm water, and spread between two pieces of muslin, form the indispensable mustard plaster. A Ginger Poultice
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