Slippery-Elm Tea
From The farm cook & rule book, 1923
Serves 1
If slippery-elm powder is used, dissolve 2 teaspoonfuls of it in the hot water.
Presented as published in 1923. 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 farm cook & rule book (1923) by Nell Beaubien Nichols, page 138. The excerpt below is the record exactly as published.
Slippery-Elm Tea Steep about 2 ounces of slippery-elm bark in 1 cupful of boil- ing water 30 minutes. Strain and add 3 teaspoonfuls of sugar and 1 teaspoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.