Herb Powder
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Store in a labeled bottle for 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
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 265. The excerpt below is the record exactly as published.
Herb Powder for flavouring should ahvays be kept. A good English recipe for this is : A quarter of a pound of parsley, of lemon thyme, of sweet marjoram, of Avinter savory, and two ounces of sweet basil, all weighed before they are dried. Add two ounces of dried lemon peel, six bay leaves, and a quarter of an ounce of celery seed
Cook this with the app: pantry check, scaling, and the assistant.