Camomile Tea
Ingredients
Directions
Infuse
Put about thirty flowers into a jug.
Pour a pint of boiling water upon them.
Cover up the tea.
Let it stand about ten minutes.
Pour it off from the flowers into another jug.
Sweeten and serve
Sweeten with sugar or honey.
Drink a tea-cupful of it fasting in the morning to strengthen the digestive organs and restore the liver to healthier action.
Stir a large dessert-spoonful of moist sugar and a little grated ginger into a tea-cupful of camomile tea, and administer to aged people a couple of hours before their dinner.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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The step that matters
Let it stand about ten minutes. Steeping time controls how much flavour and aroma leave the flowers. Too short gives a weak tea, and a much longer steep can draw out bitter compounds.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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