Oil Drink

Ingredients

• one teaspoonful of olive oil
• the juice of half a lemon
• one cupful of boiling water

Method

1. 1

   Beat the olive oil and lemon juice together until frothy.

2. 2

   Pour the boiling water over it and sip slowly.

3. 3

   Use two or more times a week.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 13. The excerpt below is the record exactly as published.

OIL DRINK. When fatigued and somewhat irregular take one tea- spoonful of olive oil, beat it and cut it with the juice of half a lemon. As soon as it begins to froth beat one cup- ful of boiling water over it and sip it slowly. Use two or more times a week. Excellent after a fast during cold weather. SWEET TASTE IN MOUTH. Gather wild rose blossoms in season and dry them. Put them in an earthenware or close jar. After meals wash the teeth and rinse the mouth well and use a few of the leaves, which should be chewed thoroughly and slowly, swallowing the liquid only. This process will give a sweet breath, while a mild tea made from the blossoms will give a clear tint and a beautiful skin, when drank one-half hour after meals. NEAR COFFEE. Roast to a golden brown one cup of barley, two cups of whole wheat, one-half cupful of peas, one-half cupful of acorns, adding one ounce of chicory root. If made like drip coffee but poured over twice, will be in flavor superior to the better blend. COFFEE COMPOUND. A compound of coffee very delicate in flavor and con- sidered a health drink after a rich meal, is made of blend- ing one pound of common Santos coffee, one-quarter pound of chicory, one-half pound of cocoa shells. All finely ground and kept in tight tin. Use the same quan- tity as of best coffee and drip but once. CEREAL DRINKS. In preparing cereal coffees, herb teas, or cocoa, it will be found that just the least speck of salt and an egg shell added to the articles upon which boihng water is to be poured will improve the drink considerably and aid diges- tion admirably. 28 MORNING DRINK. Take one dozen each of dates and Italian chestnuts. Grind or chop them fine. Pour a quart of sweet evening milk over them. Stir a little. Set aside for an hour or more. If to remain over night grind the dates and chest- nuts coarse. When to be used strain through a cloth or fine wire sieve. You may boil the consistency after an hour's soaking, bringing it to a boiling point slowly. When boiling a pinch of salt will be required. For in- fants or invalids add it to the wheat, oat and barley gruels, which will prove an excellent food, acting lightly upon the bowels. WHEAT COFFEE. Roast two pounds of whole-wheat grain until brown. As soon as taken out of the roaster, stir into it the whites of two eggs, well beaten and salted a trifle. Stir well and thoroly and until the grain is perfectly glazed. Keep in a tin or jar. Do not expose to light. Grind enough for immediate use. Three tablespoonfuls will be enough to one quart of water. Grind fine. Do not boil, but drip it the same as Wisdom Coffee. If prepared in earthenware or porcelain pots it will develop a finer aroma than Ara- bian coffee. WISDOM COFFEE. Two cupfuls whole barley, three cupfuls wheat, one- half cupful rye. Roast until brown. Use of this blend three tablespoonfuls to a quart of water. Prepare as fol- lows : Over your pot put a flannel cloth or two layers of cheesecloth ; into this place your finely-ground cereal, and pour one cupful of boiling water

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