Slippery-Elm Bark Tea
From The white ribbon cook book, 1894
Serves 2
Good for summer diseases or colds.
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 132. The excerpt below is the record exactly as published.
Slippery-Elm Bark Tea — Break the bark into bits, pour boiling water over it, cover it closely and let it stand until cold. Put sugar and ice in for summer diseases, or add lemon juice
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