Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Hops | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
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 handful of dried hops in half a pint of water
- half pint is reduced to a gill
- one gill of boiling water stir one tablespoonful of indian meal
- one teaspoonful of mustard flour
- two pieces of muslin
- one tablespoonful of indian meal into a gill of boiling water
- one tablespoonful of bruised stramonium seeds
- four ounces of powdered linseed
- half pint of hot water
- a gill of milk
- a pint of water
- a teaspoonful of mustard as it is prepared
- a gill of boiling water
- a pint of cold water
- one boil up
- one tablespoonful of indian meal
Directions
Take a large leaf from the horse-radish plant, and cut out the hard fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hollow of the foot by a cloth bandage.
Burdock leaves, cabbage leaves, and mullein leaves, are used in the same manner, to alleviate pain and promote perspiration.
Garlics are also made for draughts by pounding them, placing them on a hot tin plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage.
Draughts of onions, for infants, are made by roasting onions in hot ashes, and, when they are quite soft, peeling off the outside, mashing them, and applying them on a cloth as usual.
POULTICES.
_A Bread and Milk Poultice._--Put a tablespoonful of the crumbs of stale bread into a gill of milk, and give the whole one boil up. Or, take stale bread crumbs, pour over them boiling water and boil till soft, stirring well; take from the fire and gradually stir in a little glycerine or sweet oil, so as to render the poultice pliable when applied.
_A Hop Poultice._--Boil one handful of dried hops in half a pint of water, until the half pint is reduced to a gill, then stir into it enough Indian meal to thicken it.
_A Mustard Poultice._--Into one gill of boiling water stir one tablespoonful of Indian meal; spread the paste thus made upon a cloth and spread over the paste one teaspoonful of mustard flour. If you wish a mild poultice, use a teaspoonful of mustard as it is prepared for the table, instead of the mustard flour.
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.
_Wormwood and Arnica_ are sometimes applied in poultices. Steep the herbs in half a pint of cold water and when all their virtue is extracted stir in a little bran or rye meal to thicken the liquid; the herbs must not be removed from the liquid.
This is a useful application for sprains and bruises.
_Linseed Poultice._--Take four ounces of powdered linseed and gradually sprinkle it into a half pint of hot water.