Linseed Meal Poultice
From The century cook book, 1894
Serves 1
Ensure the poultice is thick enough to retain humidity but not too thick to press injuriously.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 161. The excerpt below is the record exactly as published.
Linseed Meal Poultices. That which is of most frequent use is a poultice of linseed meal. It should be boiled till it is of the consistence of a thick pap, when it will retain heat and moisture longer. Instead of using water alone a decoc- tion of mallows may be employed, by which the emollient properties will be increased. The surface may be smeared with olive oil or lard. A piece of gauze may be applied over the surface
Cook this with the app: pantry check, scaling, and the assistant.