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Stramonium Poultice
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
Nutrition per serving
154Calories
4 gProtein
26 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein4 g
Carbohydrates26 g
Fiber4.1 g
Sugars0.2 g
Total Fat4.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium274 mg
Potassium229 mg
Calcium106 mg
Iron8.5 mg
Magnesium44 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A1.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate46 mcg
Choline9 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 330. The excerpt below is the record exactly as published.
one gill of boiling water stir one tablespoon- ful of Indian meal ; spread the paste thus made upon a cloth and spread over the paste one teaspoonful of mustard fiour. If you wish a mild poul- tice, use a teaspoonful of mustard as it is prepared for the table, instead of the mustard fiour. Equal parts of ground mustard and flour made into a paste with warm water, and spread between two pieces of muslin, form the indispensable mustard plaster. A Ginger Poultice. — This is made like a mustard poultice, using ground ginger instead of mustard. A little vinegar is sometimes added to each of these poultices. A Stramonium Poultice. — Stir one tablespoonful of Indian meal into a gill of boiling water and add one tablespoonful of bruised stramonium seeds
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