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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 25
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Recipe for the Gout - from Edward Milward Esq. Hastings 1 lb of rye meal, 4 oz of yeast, to be made into a thin poultice with milk & a little bit; let it be applied warm to the part affected, and repeated at least every 12 hours, or oftener, as necessary. When the patient [leans?] off flannel he should wash the weak part with brandy, and to strengthen it afterwards dip it in cold water.
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Recipe for the Gout - from Edward Milward Esq. Hastings 1 lb of rye meal, 4 oz of yeast, to be made into a thin poultice with milk & a little bit; let it be applied warm to the part affected, and repeated at least every 12 hours, or oftener, as necessary. When the patient [leans?] off flannel he should wash the weak part with brandy, and to strengthen it afterwards dip it in cold water.
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