Dr. Gillman’s Receipt for Salad-oil From Till or Poppy-seed
about 16 quart bottles of oilIngredients
Directions
Prepare the seeds
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
- Supplies the oil, which is pressed out of the seeds in the mill.
The step that matters
Ensure the seeds are completely dry before pressing. Moisture left in the seeds can reduce oil yield and affect the oil's quality, so drying them fully before pressing matters.
“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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