Recipe or source entry
Dandelion Tea
Infuse one ounce of dandelion in a pint of boiling water for ten minutes; decant, sweeten with honey, and drink several glasses in the course of the day.
The use of this tea is efficacious in bilious affections, and is also much approved of in the treatment of dropsy.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter40/dandelion-tea.html- Legacy revision
8531e8373e9b- Source checksum
18e68fa249852599657925ff32873899a513e265fc66a92976147a56fbf22e96- Legacy text checksum
f395eb18110804710200cd87dcb66682c02dc6541486aa19e6deffb4e140575a
Cite this page
Dandelion Tea. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter40/dandelion-tea.html