vegetarianvegangluten-freedairy-freenut-free
Mixed Whole Herbs for Soups and Braised Meats
From Mrs. Lincoln's Boston cook book, 1884
Serves 10
Presented as published in 1884. 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
- 1 bunch each of whole thyme
- 1 bunch each of marjoram
- 1 bunch each of summer savory
- 1 bunch each of sage
- 1/2 pound of bay leaves
Method
Crush and break the leaves, blossoms, and stalks, and mix thoroughly.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 23. The excerpt below is the record exactly as published.
1 ounce each of marjoram and summer savory, ^ ounce of sage. 1 saltspoonful of cayenne pepper. \ teaspoonful each of cloves, allspice, and mace. Mix, sift, and keep closely covered. Mixed Whole Herbs, for Soups and Braised Meats. 1 bunch each of whole thyme and marjoram. 1 bunch each of summer savory and sage. ^ pound of bay leaves.
Cook this with the app: pantry check, scaling, and the assistant.