Lime-water
From Diet in illness and convalescence (1899).
No ratings yet
A historical recipe
Diet in illness and convalescence, by Alice Worthington Winthrop (1899).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
-
two quarts of hot water
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Pour over a piece of fresh unslaked lime, about an inch square, two quarts of hot water.
- When it is slaked stir it thoroughh'-.
- Let it settle overnight.
- Bottle carefully all the liquid that can be poured off in a perfectly clear state.
- As water will only hold a certain amount of lime in solution, the addition of more lime will not add to its strength.
- Lime-water (an alkali) is generally added to milk for the purpose of neutralizing the effects of an acid stomach.
- From a teaspoonful to a table -spoonful of limewater to a half-pint of milk is usually prescribed.
Cookware for this recipe
-
Wooden spoon