Slippery-Elm Tea
From The Edwardsville cook book, 1906
Good in case of inflammation of the mucous membrane of the throat.
Presented as published in 1906. 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 Edwardsville cook book (1906), page 60. The excerpt below is the record exactly as published.
SLIPPERY-ELM TEA. Mrs. J. L. Trinkhaus. Pour I cup of boiling water over i teaspoon of slippery-elni bark. When cold, strain and add lemon juice and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.