Slippery-elm Tea
Ingredients
Directions
Strip the slippery-elm into small pieces.
In a bowl, pour 2 cups of boiling water over 2 tablespoons of slippery-elm pieces.
Let it stand until it becomes mucilaginous.
Strain the mixture before serving.
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
- Slippery-elm pieces
- Release mucilage, a slippery gel-like substance, into the water, giving the tea its body and texture.
The step that matters
Letting it stand until mucilaginous. Mucilage is extracted gradually as the hot water works on the bark pieces. Stopping too early leaves the tea thin and watery, so the cook should wait until it feels slippery before straining.
“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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