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Yeast Poultice
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
This yeast or fermenting poultice is used in fetid ulcers, in gangrene and mortification, as an antiseptic.
Presented as published in 1882. 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
806Calories
72 gProtein
116 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein72 g
Carbohydrates116 g
Fiber48 g
Sugars1.2 g
Total Fat18 g
Saturated Fat2.9 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium94 mg
Potassium1741 mg
Calcium86 mg
Iron7.3 mg
Magnesium203 mg
Phosphorus1299 mg
Zinc16 mg
Copper1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B62.3 mg
Vitamin B120.1 mcg
Thiamin (B1)17 mg
Riboflavin (B2)6 mg
Niacin (B3)61 mg
Folate3515 mcg
Choline81 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 37. The excerpt below is the record exactly as published.
YEAST POULTICE. Take of flaxseed meal or oatmeal i pound, yeast one-half pint
Cook this with the app: pantry check, scaling, and the assistant.