French Seasoning
From With a saucepan over the sea, 1902
Serves 1
A versatile seasoning for various dishes.
Presented as published in 1902. 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
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 24. The excerpt below is the record exactly as published.
nutmeg and cloves, a teaspoon- ful of black pepper, and as much salt. When all are well mixed, sift, and put into bottles closely corked, for use. A pinch of this improves the flavor of soups, entrees, sauces, etc., when fresh herbs are not at hand. FRENCH SEASONING. (Another recipe.) Dry and pound together i^ ounces of thyme, I ounce of bayleaves, the same of sweet basil and summer savory, and also of sweet marjoram. Add a teaspoonful each of pepper and salt, i ounce of cloves, I nutmeg, and ^ ounce of mace
Cook this with the app: pantry check, scaling, and the assistant.