vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Linseed Poultice
From Tried favourites cookery book, 1909
Serves 1
Must not be made too thick or dry.
Presented as published in 1909. 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
175Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories175 kcal
Protein3.7 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium64 mg
Calcium151 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 179. The excerpt below is the record exactly as published.
Linseed Poultice. Have ready a board to make poultice on, two basins, a piece of calico rather larger than required, a broad knife, piece of macintosh or oiled silk, to cover, a piece of thin soft muslin, and a flannel binder. Pour thoroughly boiling water into one basin, then into the other. This heats the basin you are going to use. Then pour in sufficient boiling water, say one large breakfastcupful ; stir in linseed meal
Cook this with the app: pantry check, scaling, and the assistant.