(or Chamomile Tea)
Infusion of dried camomile flowers, known at least since the 17th Century and reputed good for rheumatism.
Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elme Francatelli (Francatelli 1846)
No. 210. CAMOMILE TEA.
Put about thirty flowers into a jug, pour a pint of boiling water upon them, cover up the tea, and when it has stood about ten minutes, pour it off from the flowers into another jug; sweeten with sugar or honey; drink a tea-cupful of it fasting in the morning to strengthen the digestive organs, and restore the liver to healthier action. A tea-cupful of camomile tea, in which is stirred a large dessert-spoonful of moist sugar, and a little grated ginger, is an excellent thing to administer to aged people a couple of hours before their dinner.
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