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Aromatic Herbaceous Seasoning
From A year's cookery, 1880
Serves 1
It is most important that genuine spices should be provided.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1012Calories
31 gProtein
198 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1012 kcal
Protein31 g
Carbohydrates198 g
Fiber101 g
Sugars3.9 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat6.2 g
Omega-30.3 g
Cholesterol0 mg
Sodium224 mg
Potassium3017 mg
Calcium2700 mg
Iron74 mg
Magnesium858 mg
Phosphorus599 mg
Zinc9.8 mg
Copper3.5 mg
Manganese45 mg
Vitamin D0 mcg
Vitamin C346 mg
Vitamin A1087 mcg
Vitamin E9.9 mg
Vitamin K445 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.2 mg
Folate212 mcg
Choline41 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 220. The excerpt below is the record exactly as published.
Aromatic Herbaceous Seasoning. — Take three ounces of basil, three ounces of marjoram, two ounces of winter savory, three ounces of thyme., one ounce of dried bay-leaves, two ounces of ground cloves, two ounces of white pepper, one ounce of powdered mace, one ounce of grated nutmeg, half an ounce of cayenne pepper, half an ounce of grated lemon-peel, and two cloves of garlic
Cook this with the app: pantry check, scaling, and the assistant.