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Tisane

From The Buckeye cook book (1887).

Source and licence

From The Buckeye cook book (1887), printed page 223, digitised by the Internet Archive: https://archive.org/details/buckeyecookbook00wilc

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. To make Prune Tisane, take of French plums or prunes two ounces and a half;
  2. cut them in two and boil them for an hour in a sufficient quantity of Avater to make a quart of tisane;
  3. strain through a sieve.
  4. Date, Fig and Jujube Tisanes are made in a similar manner.