Materials
- a handful of curled parsley, wash it, bruise the stalks and boil for ten minutes; then pick out the stalks, chop the leaves very fine, put back into the water, boil for another ten minutes, strain and serve as a hot drink, taking a small wineglassful at intervals
- a handful of parsley, a little scraped horseradish root, mince and pound and then add 1 pint of boiling water
Method
- Take a handful of curled parsley, wash it, bruise the stalks and boil for ten minutes; then pick out the stalks, chop the leaves very fine, put back into the water, boil for another ten minutes, strain and serve as a hot drink, taking a small wineglassful at intervals.
- Put a handful of well chopped parsley into a warmed teapot, pour boiling water upon it, let it stand a few minutes, then strain and serve.
- Take a handful of parsley, a little scraped horseradish root, mince and pound and then add 1 pint of boiling water.
Historical preparation record
This formula was extracted from a rights-cleared historical primary source and requires expert verification before publication or practical interpretation.
Source: The Healthy Life Beverage Book by Various (1930), paragraph-388.
Ingredients or materials as extracted
- a handful of curled parsley, wash it, bruise the stalks and boil for ten minutes; then pick out the stalks, chop the leaves very fine, put back into the water, boil for another ten minutes, strain and serve as a hot drink, taking a small wineglassful at intervals
- a handful of parsley, a little scraped horseradish root, mince and pound and then add 1 pint of boiling water
Method as extracted
- Take a handful of curled parsley, wash it, bruise the stalks and boil for ten minutes; then pick out the stalks, chop the leaves very fine, put back into the water, boil for another ten minutes, strain and serve as a hot drink, taking a small wineglassful at intervals.
- Put a handful of well chopped parsley into a warmed teapot, pour boiling water upon it, let it stand a few minutes, then strain and serve.
- Take a handful of parsley, a little scraped horseradish root, mince and pound and then add 1 pint of boiling water.
Mandatory editorial checks
- Resolve every plant name against the herbarium and confirm species, plant part and preparation form.
- Verify every quantity, ratio, temperature, duration and source locator against the primary text or scan.
- Check toxicity, interactions, pregnancy, childhood use, allergies, route and current regulatory status.
- Explain the documented historical use without presenting it as established modern treatment.
What this preparation is connected to in the atlas.
These links come from terms explicitly present in the note. They connect the practical preparation layer to the historical plant-use index without turning an association into a treatment claim.
Other documented usesDecoctionDecoction is a source vocabulary term preserved from historical ethnobotanical literature. The original term is retained even when its modern meaning is broad or uncertain.Practical & cultural useBeverageBeverage is a practical, household, food or cultural-use label rather than a modern therapeutic indication.
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Pause before using
- Historical formula: ingredient identity, strength, contamination risk and terminology may differ from modern practice.
- Do not use this record as dosage or treatment guidance. Every ingredient, route and contraindication requires qualified editorial verification.
- The historical use wording does not establish modern clinical effectiveness.
Editorial standard
Useful data, visible limits.
This note is compiled into an original HHT format. Imported research lineage remains stored internally for deduplication, correction and audit, while the public page focuses on the preparation, safety boundaries and independent evidence references.
Evidence references
- The Healthy Life Beverage Book — Project GutenbergPrimary source for the extracted ingredients and method at paragraph-388.