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To Make Alum Whey for Poultices

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make Alum Whey for Poultices

Ingredients

Directions

  1. Warm the milk in a saucepan.

  2. Stir in the lump of alum until the milk curdles.

  3. Remove the curd and set it aside for poultices.

Recipe from a historical cookbook (Internet Archive).

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.

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