Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

HomeThe Principles of Cookery › Violet Tea

Violet Tea

This is a soothing beverage for persons suffering from bronchitis and similar affections. Put a tea-spoonful of dried violets in a jar, and pour upon them half a pint of boiling water. Let them infuse for five minutes, strain the liquor, sweeten with honey, and it will be fit for use.

← Vinegar Wine, French Method of MakingVirginia Pudding →