Recipe or source entry
Violet Tea
One teaspoonful of dried violets to half a pint of boiling water—five minutes' infusion; sweeten with honey.Violet-tea assuages pain, and tends to soothe the system when suffering under attacks of bronchitis, eruptive fevers, chronical catarrhs, &c.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter40/violet-tea.html- Legacy revision
8531e8373e9b- Source checksum
799e12424d49a60fef889259122f7fe094b8adcd7ccde35f9afa7057c4e90405- Legacy text checksum
c00865e5716a344aac506274541a603ec052268b82ba6042931fd1d888b97cf5
Cite this page
Violet Tea. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter40/violet-tea.html