Fever Remediesfrom things lying around in the kitchen

I found all these from different websites, some were posted by people. But these are items you may have in your kitchen to help get rid of a fever.

Remedies from things found in the kitchen.

Cream of tartar. Try this fever tea. Combine 1 1/2 teaspoons cream of tartar, 1/2 teaspoon lemon juice, 2 1/2 cups warm water, and 1/2 teaspoon honey. Drink 4 to 6 ounces at a time.

Pineapple. Fresh is best. It’s one of nature’s anti-inflammatory agents that can fight fever. Pineapple is also packed with juice that can prevent dehydration

Raisins. Put 3/4 cup chopped raisins in 7 1/2 cups water. Bring to a boil, then simmer until the water has been reduced by one-third. Drink a little of this several times a day to keep yourself hydrated during a fever.

Popsicles. These can reduce the risk of dehydration. Fruit juice bars are good, too. This can be an especially handy way to keep fluids in small children.

Apple water. It tastes good, relieves the miseries of fever, and keeps the body hydrated. To make it, peel, skin, core, and slice 3 sweet apples. Put them in a pan with 3 3/4 cups water. Bring to a boil, then simmer until the apples are barely mushy. Remove, strain without pressing apple puree into the liquid, and add 2 tablespoons honey. Drink and enjoy.

Blackberry vinegar. This is a great fever elixir, but it takes several days to prepare. Pour cider vinegar over a pound or two of blackberries, then cover the container and store it in a cool, dark place for three days. Strain for a day, since it takes time for all the liquid to drain from the berries, and collect the liquid in another container. Then add 2 cups sugar to each 2 1/2 cups juice. Bring to a boil, then simmer for 5 minutes while you skim the scum off the top. Cool and store in an airtight jar in a cool place. Mix 1 teaspoonful with water to quench the thirst caused by a fever.

Basil. Mix 1 teaspoon basil with 1/4 teaspoon black pepper. Steep in 1 cup hot water to make a tea. Add 1 teaspoon honey. Drink two to three times a day.

Oregano. A tea made from a mixture of some spice-rack staples can help reduce fever. Steep 1 teaspoon each of oregano and marjoram in a pint of boiling water for 30 minutes. Strain, and drink warm a couple times a day. Refrigerate unused portion until needed, then gently warm.

If you have a fever put a few slices of onion in your socks then slip them on. The onion will draw the fever out.

I’m here to share a home remedy my mom shared with me. For high fevers, she would cut up raw potatoes into circles (like potato chips) and soak them in vinegar. Then she’d place them all over my forehead (avoid the eyes). With rest and these on my forehead, all the heat went to the raw potatoes and they would dry out and curl up. (Do not eat these). Repeat as many times until the fever goes down. ūüôā

This is an old Chinese remedy that my mother used to do on me and anyone who was sick (whether it was fever, headache, flu, etc.) and it does wonders.
First you boil an egg or two until it’s done, and you take the shell off (quickly, because the heat will escape. You need a hot egg for this to work, not a warm one), stick a coin in it (we always used a coin made of real silver, I think), and wrap it in a cloth.
Then rub that rigorously over the forehead, chest, stomach, and back (this will burn, because the egg is really hot) until the egg becomes warm. When you take the silver coin out, it should have become dark (my mother said this was because the egg ‘captured’ the sickness from the body).
Repeat one or two more times, and you should feel better instantly. It always worked for me.

Egg whites are by far the best method to lower a high temperature within MINUTES! When I was about 4 or 5 years old, I had acquired a fever so high that I started to hallucinate. My mother was in a panic, she feared brain damage if something didn’t lower the fever and FAST. My grandma told her to soak 2 cloths or handkerchief‚Äôs in egg whites and put on the soles of the feet (cover with socks). The egg whites instantaneously start to draw the temperature DOWN from the brain (where it is dangerous) to the feet (where it can do no damage). After that incident my mom used this method successfully every time I had high temp.
The egg whites are also a miracle cure for burns, even severe ones. Soak or coat affected area in egg white. While the egg white is still wet you will feel no pain from the burn. As soon as it dries up the pain comes back so reapplication is necessary. This method not only alleviates the pain it actually heals and prevents scarring from the burn.

To reduce fever dry roast 2-3 teaspoons of fenugreek (methi seeds)till it becomes brown. Powder the roasted seeds and boil the powder in half glass of water. Strain the water, add a drop of ghee and drink. Your Temperature immediately reduces.

Take cayenne and garlic to combat infection and hasten the healing process.

Take a warm bath with four to five tablespoons of grated ginger. This will help open pores and expel toxins from the body.

Take burdock, dandelion, echinacea, goldenseal, or yarrow..

Add a half cup of vinegar to lukewarm bath water and soak for five to ten minutes.

Add one teaspoon of tulsi leaves to one cup of hot water, steep for five minutes, and drink three to four times a day. A high fever should be gone by the next day. Other herbs that can encourage sweating and bring out a fever are peppermint, elderflowers and yarrow.

Add one teaspoon of mustard seeds to one cup of hot water, steep for five minutes, and then drink.

Slice a potato and soak the slices in vinegar for ten minutes. Then place the slices on the forehead while you lie down and place a washcloth on top. Results should be seen in about 20 minutes.

Place a slice of lemon on the bottom of the feet and cover with a wet cotton sock. Cover this sock with a wool sock. An alternate sock treatment is to soak two washcloths in egg whites, place this on the soles of the feet, and cover with socks.

Warm a mixture of two tablespoons of olive oil and two large crushed garlic cloves. Apply the mixture under the sole of each foot, wrap each foot with plastic, and keep on for the night. Olive oil and garlic are both wonderful home remedies for fever.

Have Any of you tried these?  It is very interesting that what you keep in your kitchen can do wonders for other aspects of you life, like illness. The Onion is supposedly a big draw for bacteria. I read that if you cut an onion and place it by your bed when you are ill, it will draw the bacteria into it. It will turn black and you should feel better.

Those Tapioca Flour Brownies (Very Simple)


Basic Recipe:
4 ounces of chocolate (I used semi-sweet)
8 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt (optional)
1/2 cup tapioca flour
MELT Chocolate and Butter together, over stove or in Microwave
COMBINE Sugar and eggs in bowl, Mix til silky, adding vanilla
MIX Chocolate into sugar mixture
Add Flour and mix well

Brownie 2

Pan ready
Heart ready

Preheat oven to 400 degrees Farenheit

Pour into Prepared Pan, put into preheated oven. Bake for 25 minutes, until toothpick inserted comes out clean

brownies out of the oven

I didnt bite it I swear

Tapioca Flour: Gluten-free (Breaking the great Food Code)

Bobs Red Mill Brand

Bobs Red Mill Brand

I am going to attempt to work with Tapioca flour, Making brownies as soon as my Butter thaws. A lot of people I know personally are going Gluten-free. Although, some have to do it because they have allergies, others choose to do so because They put Gluten together with weight loss, which has not been proven. I just like to try new things, and maybe I’ll enjoy the benefits of the occasional gluten-free item. I don’t have applesauce on hand or I would be replacing the butter with applesauce. If you know anything about going somewhat healthier with baking, you can make a 1:1 replacement with butter for applesauce. Other fruit purees are also possible, although you may have to make sure on the ratio.

Okay, I should explain what Gluten is to those who don’t bake: gluten is what makes bread, or I should say is bread. It’s the building blocks of what makes up the structure, strength and texture (Ever Tried a Gluten-Free Bread and noticed how much it lacks in texture and taste, I remember trying a gluten-free sandwich bread, it was akin to rubber) Although nowadays companies are trying their best to better their products for the Gluten-Free Lifestyle.
Another word for Gluten Elasticity. Pizza Dough, for instance, has a lot of Elasticity. If you have ever watched someone toss it.
Although I say we are going gluten-free by using a specific product such as Tapioca flour, we should still be able to create an item that will not be unstructured and untasty. Tapioca Flour and other Gluten-free flours are a wonderful substitute for people who live the gluten-free lifestyle but still want to be normal and enjoy things like cookies, cake and brownies.

Scientific Definition:1.The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.

Gluten develops from the Kneading process, which causes it to be pulled and stretched. Which us as consumers of this bread, taste the chewy, tender Nom Noms.

I love Gluten. But Occasionally it’s nice to add something in your diet that defies the code of Great Food.

Tapioca Flour What is it? (Other Name: Tapioca Starch) Comes from the South American cassava Plant. It looks just as ugly as a Ginger root. They extract the starch by repeated washing and pulping, and separation of the liquid. It has properties to help bind gluten-free ingredients. Remember that when you take gluten out of things your taking the basic structure of an entire item and pulling it out, so sometimes items won’t bind together properly leaving you with an awkward product. Tapioca flour also helps In texture and effects crispness of items. It also has its uses as a natural thickener in gravy’s, soups, and sauces. You can you use it combined with other gluten-free flours for the best quality of the product.

I am making a simple brownie Recipe, replacing All Purpose Flour with Tapioca flour 1:1 Ratio. We will hopefully see the difference and like it. (I am saying we, because my 2-year-old is home, and she will definitely want to eat Brownies)

Gettin’ Tangled in those Apron Strings

Just to be clear, I started a blog a year ago, during a rather stressful and less happy time in my life. My husband was overseas serving in Afghanistan and I was left with our at the time 1-year-old daughter who was already going through her terrible twos.  So I ended up nixing the blog. Which I apologize to the few who did read it. My now 2 1/2 Year old Eyrie modeling and apron made by her great grandma

My now 2 1/2 Year old Eyrie modeling and apron made by her great grandma

I have recently had more time for myself to express my creativity. In other words put my damn Culinary Degree to good use. For me to continue to hone my skills that I learned in school I would like to¬†offer my fellow bloggees (if that’s how you’re supposed to put it) a look into what I like to dabble in. The Culinary Arts. I attended what was the¬†Texas Culinary Academy, which while I was attending got their Le Cordon Bleu Accreditation. So therefore I ended up at the Le Cordon Bleu College of Culinary Arts, graduating with an Associates in Applied Sciences: Culinary Arts.

I am always getting questions from friends and people I know about what to do with what vegetable, how long eggs can last in the fridge etc, this was when the thought came to me to start a Page on my Facebook to give assistance and advice as well as allow others to put in their two cents. Which would also help me in practicing said culinary skills as well as learn more about culinary delightful nom noms.

My Facebook page which is titled Apron Strings: Cooking Tips and Advice has 21 followers which the majority are my family and close friends. I would like to see it branch out to many more people interested in the same things I am . I love Food, the mechanics of it, the honing of it, the cooking and of course the Eating.

I was once a Picky eater, even with that I still loved cooking. My philosophy then was that I didn’t have to eat it to enjoy making it. Now In my lowly years of 24 and almost 25 in May. I have gotten to experience the world. Literally experience it. I was an exchange student in Germany when I was 16 for ten months with the Rotex (Rotary Club International).¬† I joined the army when I was 17 and became a military police soldier.¬† I deployed to Iraq in 2007, I turned 19¬†two months prior to deployment. I spent 9 months there during the surge. I then volunteered to go back to Germany to be an MP, which I in fact did for 10 months in 2008-2009.¬† I came back in the summer od 2009 to enroll in Culinary School. I did the fast track 15 month class. Which was get your 2 year degree in 15 months, more classes¬† in each period. Met my husband, got pregnant (no kidding, I didn’t think this girl was nuts as it is). We have been happily married since May of 2010.

2 Deployments down with my husband it’s been a hell of a ride. Thus I restate my point of this really long intro. Apron Strings Doesn’t matter how much I tie those darn things always getting caught in them. But I will always continue cooking no matter the distractions.¬† Please feel free to read my blog, comment, like me, dislike me etc.¬† Find my page on Facebook https://www.facebook.com/ApronStringsCookingTipsAndAdvice

Please chime in at any time with anything that interests you, or any questions you may have. If I don’t know the answer I will find you one, or find someone who can answer it for you. I have plenty of Cookbooks, Food Books, Websites to resource from.


Sorry for the long intro, please have a good one.