Hyssop Tea
From Cassell's dictionary of cookery, 1892
Serves 2
Good for chest diseases. Sufficient for a quart.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 733. The excerpt below is the record exactly as published.
Hyssop Tea (Invalid Cookery). — Pour a quart of boiling water over half an ounce of dried hyssop-flowers. Cover it closely, and let it remain for a quarter of an hour. Strain the infusion, and sweeten it with a table-spoonful of honey
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