Mustard Whey

January 4th, 2008

Boil a pint of milk, and the same of water, with an ounce and a half of bruised mustard seed, until the curd separates–when strain the whey. This is a most desirable way of administering mustard; it warms and invigorates the system, promotes the different secretions, and in the low state of nervous fevers, will often supply the place of wine. It is also of use in chronic rheumatism, palsy and dropsy.

Source: Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, Elizabeth E. Lea

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