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Bouquet Garni
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
This allows for easy removal after flavoring.
Presented as published in 1898. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.9 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium37 mg
Calcium11 mg
Iron0.5 mg
Magnesium3.7 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A27 mcg
Vitamin E0 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.8 mcg
Choline0.8 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 266. The excerpt below is the record exactly as published.
Bouquet Garni, and our own Bundle of Herbs or Bunch of Herbs, consist of a small bunch of parsley, a sprig of thyme, and one bay leaf
Cook this with the app: pantry check, scaling, and the assistant.