Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one teaspoon- ful of the flour of mustard
Directions
Mix in a tumbler full of warm water one teaspoon- ful of the flour of mustard ; drink while warm : it will make the patient throw off the poison. This is good for the cramp.
FOR BURXS. When the skin is not off, apply scraped raw po- tatoes. When the skin is off, apply sweet oil and cotton, or linseed oil and lime water made into a paste. Elder ointment is very good: make the
FAMILY RECEIPT BOOK. 153
ointment of the green bark of the elder ; stew in lard.
Linseed oil andjime water mixed in a paste, is also an excellent cure.
TO PICK DUCKS AND GEESE. Dip them in boiling water ; then wrap them for a few moments in flannel, and pick them, holding them by the feet, with the head down ; be careful to dry the feathers as soon as possible. A very good way to cure feathers is to put them several times in a brick oven after the bread comes out: then let them lie on the ground for several days, bringing them in at night. This will take away all the disagreeable smell which is so unpleasant in feathers when they are not properly dried.