Mustard Poultice

Ingredients

• one gill of boiling water
• one tablespoonful of Indian meal
• one teaspoonful of mustard fiour

Method

1. 1

   Into one gill of boiling water stir one tablespoonful of Indian meal; spread the paste thus made upon a cloth and spread over the paste one teaspoonful of mustard flour.

2. 2

   If you wish a mild poultice, use a teaspoonful of mustard as it is prepared for the table, instead of the mustard flour.

Nutrition per serving

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.

Mustard Poultice. — Into 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. — This is made like a mustard poultice, using ground ginger instead of mustard. A little vinegar is sometimes added to each of these poultices. A Stramonium Poultice. — Stir one tablespoonful of Indian meal

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