Mustard Poultice

Ingredients

• 3 tablespoonfuls of mustard
• 3 tablespoonfuls of linseed

Method

1. 1

   Mix half and half mustard and linseed (dry), and sprinkle into the water as for a linseed poultice.

Nutrition per serving

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.

'O tablespoonfuls mustard may be added if .great power is required, not otherwise. Bread Poultice. Take slice of bread without crust — better than little bits — put in basin, and pour boiling water over ; cover with plate, and let it stand by fire ; strain, break with fork, spread, and a}]tply, with nothing be- tween poultice and skin. Carrot Poultice. Most useful for relieving pain, &c. ; good for crashed finger or knocked knee — takes pain aw'ay in a few minutes ; good also for stye. Scrape and grate sufficient of a large, juicy carrot. Heat in dry sauce- pan till hot enough to bear your finger, and apply, with nothing be- tween poultice and skin. Charcoal Poultice. t This is useful in case of ulcer, &c. Take lb. linseed meal and 1 oz. powdered charcoal. Mix f oz. of charcoal with the meal, and make as for ordinary poultice. After it is spread on linen, shake remainder of charcoal over it, and apply. 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 as for porridge, stirring quickly all the time ; when stiff enough, spread TRIED FAVOURITES COOKERY BOOK. 195 on foundation very quickly a,nd evenly witli broad knife, wetting knife with hot water from other basin, and putting a few drops over poultice when finislied, to prevent it sticking. Lay the muslin over it, turning the edge all round well over the calico to prevent linseed com- ing out. Have ready the oiled silk, lay the poultice on it, calico side downwards, then double poultice over, covered with the oiled silk. It will keep veiy hot some minutes. Put on wann platter, and take to bedside ; before putting on patient, unroll the poultice, and try the heat with the back of the hand ; if bearable, poultice is not too hot. In laying the poultice on, apply the lower edge first. A poultice covered with oiled silk (it must quite cover it) will remain hot quite four hours. The poultice must not be made too thick or dry, or it will bo heavy and uncomfortable, and, as in the case of pneumonia with high temperatui’o, will increase the temperature instead of help- ing to lower it, as a light and wet poultice will do, by means of evapor^ ation ; do not pour water on meal, or poultice will be heavy. It is a good thing first to rub with hot olive oil the part of skin where poultice is to be applied ; and if part poulticed is tender from frequent poultie- iti^, &o., put layer of flannel between it and skin. If constant potil- ticing is necessaiy, have two pieces of oiled silk, as it doubles up and contracts in a very tiresome way. When it does so, )ilac6 in a basin of tepid or cold water and gently pull straight; then wipe diy and it is ready for future use. If from accident, a patient has to wait some time after poultice is remoiTd before another is ready, cover the part affected with cotton wool or warm flannel. Mustard Poultice

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