Patchouly
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. 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 Buckeye cookery (1892), page 334. The excerpt below is the record exactly as published.
patchouly, twelve of English laven- der; add water and alconol as above. . Jockey Club.—Five ounces extract jasmine, twenty of extract orris, seven of extract musk, one and one-half extract vanilla, one and one-half drachms each of otto rose virgin and santal flor, two and one-half otto bergamot, and ike of benzoic acid, forty minims otto neroli super; water and alcohol as above. Patchouly.—Two drachms each otto patchouly and styrax, eight ounces each extract musk and orris, four of vanilla, and forty minims each santal flor and rose virgin
Cook this with the app: pantry check, scaling, and the assistant.