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Tisane

From The Buckeye cookbook. A careful compilation of tried and approved reipes for all departments of the household (1887).

Source and licence

From The Buckeye cookbook. A careful compilation of tried and approved reipes for all departments of the household (1887), printed page 222, digitised by the Internet Archive: https://archive.org/details/buckeyecookbookc00unse

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 F rench plums or prunes two ounces and a half ;
  2. cut them in two and boil them for an hour in a sufficient quantity of water to make a quart of tisane ;
  3. strain through a sieve.
  4. Date, Fig and J ujube Tisanes are made in a similar manner.