Buckeye Cookery

Tried and approved: the great American housekeeping bible of 1880.

HomeMedical › MANNA AND MILK

MANNA AND MILK

Take a quart of fresh skim milk, and boil in it one ounce of manna; drinking this quantity cool, in small draughts, at intervals during the day, is good for consumptives.

TO PREVENT SKIN FROM DISCOLORING AFTER A BRUISE.-Apply immediately, or as soon as possible, a little dry starch or arrow-root, moistened with cold water, or rub over with common table butter.

For the Modern Kitchen Do not make this as written.

This is a dosed medicinal preparation from the book's Medical chapter rather than a beverage, and the thing being dosed is a drug. The notes below explain what is in it and why it should be left on the page.

A Little History

Buckeye Cookery, like other American household manuals of the 1870s and 80s, ran a Medical department, because the nearest physician might be a day's ride away and the family cook was also the family nurse. Manna reached those kitchens through the druggist's shelf: harvested by slashing the bark of the manna ash in Sicily and Calabria, dried into flakes, and prized as the gentlest of purgatives, mild enough for children and invalids. Its name comes from the biblical manna of Exodus, a resemblance traditionally drawn because it appeared as a sweet substance on the surface of the tree. Pairing it with skim milk fits the era's theory of consumption, which held that the wasting patient needed nourishing, easily digested liquids and an unblocked bowel; the tubercle bacillus was only identified by Robert Koch in 1882.

← TO RELIEVE ASTHMASICK HEADACHE →