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Aromatic Seasoning of Herbs and Spices
From Cassell's dictionary of cookery, 1892
Serves 1
Time to prepare: one hour and a half.
Presented as published in 1892. 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
499Calories
15 gProtein
92 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein15 g
Carbohydrates92 g
Fiber42 g
Sugars4.9 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol0 mg
Sodium112 mg
Potassium1701 mg
Calcium818 mg
Iron26 mg
Magnesium364 mg
Phosphorus286 mg
Zinc3.9 mg
Copper1.7 mg
Manganese24 mg
Vitamin D0 mcg
Vitamin C204 mg
Vitamin A443 mcg
Vitamin E5.3 mg
Vitamin K210 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate118 mcg
Choline28 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 171. The excerpt below is the record exactly as published.
Aromatic Seasoning of Herbs and Spices. — Take an ounce and a half of thpnc, one ounce of bay-leaves, an ounce of savoury, an oimce of basil, and an ounce and a half of marjoram. Dry them thorouglily, pick the leaves. Pound in a mortar a quarter of an oimce of cayenne pepper, with an ounce oi peppercorns, an ounce of cloves, a clove of garlic, the thinly-peeled rind of a lemon, half an ounce of mace, and one nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.