Herb Seasoning
From Mrs. Roundell's Practical cookery book, 1898
Serves 20
Ensure no bits of stalk are left among the herbs.
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 Seasoning , as adajfled by Wyvern, is also excellent, and the spice can be omitted if desired. HERBS 383 Three ounces of dried thyme and of dried bay leaves, one ounce and a half of dried marjoram and of rosemary, three ounces of nutmeg or mace, three ounces of Paprika pepper, an ounce and a half of -whole black pepper, and half an ounce of Nepaul pepper
Cook this with the app: pantry check, scaling, and the assistant.