dandelion tea
(from A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli, 1852)
Ingredients:
Instructions:
(from A Plain Cookery Book for the Working Classes, by Charles Elmé Francatelli, 1852)
Ingredients:
1 oz. dandelion
1 pint boiling water
brown sugar or honey
Instructions:
Infuse one ounce of dandelion in a jug with a pint of boiling water for fifteen minutes; sweeten with brown sugar or honey, and drink several tea-cupfuls during the day. The use of this tea is recommended as a safe remedy in all bilious affections; it is also an excellent beverage for persons afflicted with dropsy.
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