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Laurel Flavoring
From The household cook book, 1902
Serves 1
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
Nutrition per serving
228Calories
2 gProtein
47 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein2.2 g
Carbohydrates47 g
Fiber10 g
Sugars26 g
Total Fat7.5 g
Saturated Fat4.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium62 mg
Potassium268 mg
Calcium182 mg
Iron4.3 mg
Magnesium80 mg
Phosphorus51 mg
Zinc0.9 mg
Copper0.2 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A13 mcg
Vitamin E1.8 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate21 mcg
Choline8.6 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 273. The excerpt below is the record exactly as published.
Laural Flavoring. — Take an earthen bowl, and break into it 7 or 8 bay leaves, and add 4 cloves and ^ of a nutmeg grated; then add ^ cup of water and steep for a few minutes on the stove in a basin of liot water, and covered with a saucer; now strain, add 2 tablspoons of sugar, and when cold add ^ cup deodorized alcohol
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