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Bouquet Garni
From The new century cookery book, 1901
Serves 1
Used to add flavor to soups, sauces, and meat dishes.
Presented as published in 1901. 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
220Calories
6 gProtein
38 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein5.9 g
Carbohydrates38 g
Fiber15 g
Sugars0.5 g
Total Fat9.3 g
Saturated Fat2.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium79 mg
Potassium734 mg
Calcium290 mg
Iron8.4 mg
Magnesium108 mg
Phosphorus97 mg
Zinc1.3 mg
Copper1 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A131 mcg
Vitamin E0.6 mg
Vitamin K455 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate63 mcg
Choline6.6 mg
Caffeine0 mg
Water71 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 72. The excerpt below is the record exactly as published.
bouquet garni, which enters largely into the composition of many of' the French preparations, soups, ragouts, and sauces. To make a bouquet garni, lay upon the left hand a few branches of fresh parsley well washed, and place upon this a sprig of thyme, a sprig of marjoram, a bay leaf, a sprig of basil, a celery leaf, and a small piece of cinnamon stick, also a clove of garlic if liked, together with a small blade of mace and a pepper pod {long pepper)
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