Dr. Gillman’s Receipt for S.al.ad-oil From Till or Poppy-seed
Ingredients
Directions
Prepare the seed
Wash and clean the till or poppy seed thoroughly.
Spread the seeds on a tablecloth in the sun to dry.
Pick out any other seeds and ensure the till or poppy seed is completely dry.
Press the oil
Express the oil using a well-cleaned oil-mill, avoiding contact with hot iron.
This process yields about 16 quart bottles of oil.
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.
Explore the science
What each ingredient does
- Till or poppy seed
- Is the source of the oil, so it must be clean and fully dry before pressing.
The step that matters
Ensuring the seed is completely dry before pressing. Moisture left in the seed can reduce how much oil the press releases and can affect the oil's keeping quality. Drying the seed in the sun first helps the oil come out cleanly and stay stable.
“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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