Yeast Poultice
From Consult me, 1902
Serves 1
Cooling and suitable for gangrene or mortification.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 538. The excerpt below is the record exactly as published.
YEAST POULTICE.— Yeast, 1 gill ; milk, 1 pint ; slippery elm bark sufficient to make a poultice. Sprinkle over with very finely powdered charcoal, and blood-root
Cook this with the app: pantry check, scaling, and the assistant.