Slippery Elm Bark Tea
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 184. The excerpt below is the record exactly as published.
Slippery Elm Bark Tea Slippery elm bark in small pieces, two ounces, pour on one quart boiling water, cover and let stand until cool. Add juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.