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Essiac Recipe

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This recipe for Essiac, by , is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tillie McMillan

Category:
Category:

Ingredients:  
Ingredients:  

Dry Mix

6 1/2 cups dry burdock
16 ozs powdered green sheep sorrel
1 oz turkish rhubarb root - powdered
4 ozs slippery elm bark powdered

Directions:
Directions:

In morning sterilize brown or green plastic containers. All utensils, pots, spoon etc. must be stainless steel or cast iron, NO aluminum or plastic!!!
1.)Bring water to a hard boil.
2.)Add 1 cup of herb mix and boil hard for 10 minutes, stir often.
3.)Shut off burner and put lid on pot and let sit for 12 hours, stirring once after 6 hours if possible.
4.) in morning sterilize brown or green glass jars
5.) When jars are sterilized bring the herb mix to a boil (just) let herbs settle for a few minutes and pour liquid into bottles and seal tightly with lids that have been wiped out with vodka or other liquor
6.)Store in a cool dark place and refrigerate after opening.
If using clear glass bottles put in paper bags or a cardboard box to keep light out.

Dosage: 1oz in 2oz of boiling water taken on an empty stomach at bedtime or 2 hours at least after eating.

Personal Notes:
Personal Notes:
This recipe came from Gamma Tam. She got it from Olive Smith. She said it was from Rene Caisse,(1888-1978) Canadian nurse from Bracebridge who learned recipe from Indian of Ojibwa y tribe.

 

 

 

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