Pot Pourri (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Use flowers such as Cabbage-Rose leaves, Lavender, Jasmine blossoms, Clove Carnations, Verbena leaves, and Violets when in season.
Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 92. The excerpt below is the record exactly as published.
— Jib. Orris Root, ground very fine, ioz. powdered Ginger. Jib. Cloves, ground to fine powder. 5 a Nutmeg, ground to fine powder. A little Cinnamon, ground to fine powder. 20ZS. Oil of Lavender. 20zs. Oil of Bergamot. 20ZS. Oil of Lemon. A little Attar of Rose. A Musk Nut, or Oil (very expensive!), and any other oils or essences you like. Mix well into the powder, then gradually put in the contents of the jar or jars. When the whole Is thoroughly mixed, put all back into the jars and (fasten up to keep out all air for six months. ! Flowers Used. 1 Cabbage-Rose leaves. 2 or 3 handfuls of Lavender. 2 or 3 handfuls of Jasmine blossoms. 2 or 3 handfuls of the red part of Clove Carnations. A quantity of Verbena leaves. Violets to be added when in seastn. Seringa Orange blossoms, Myrtle leaves, and the dci.is of 2 or 3 Seville Oranges and Tangerine ditto, dried and grated. Mrs. Flux. Pot Pourri (2). ( Dated 1862.) Gather the rose leaves when quite dry, and only the sweet kinds. Dry them for a few days on sheets of paper, then put them in a covered jar with a layer of bay salt and a sprinkling of common salt between each layer of leaves. Keep adding rose leaves and bay salt as long as the season lasts. Stir them 260 KING'S COLLEGE HOSPITAL TO SOUTH LONDON. well every day, and keep the jar covered close up. It is best to have two jars, as the rose leaves fresh gathered do not go well with those that have been as long as three days in the jar, until they have been also two or three days mixed with the bay salt; they can then be added. Dry clove carnations, sweet herbena, bay leaves, walnut leaves, and plenty of lavender, and at the end of the rose season add them' to the rose leaves with the spices following : — ioz. Storax. ioz. Gum Benzoine. Cloves. Cinnamon. 41b. Orris Root (broken small but not powdered). ioz. Sandal Wood. iogrs. Musk. ioz. Marshal Powder. ioz. Sal Prunella. Bruise the gums a little and add them to the rose leaves, when ready, mixing all together. Of course, the quantity of the gums and spices depends on the quantity of rose leaves. This recipe is for a larg'e jar of roses. Miss A. Hobill. Pot Pourri (3). i lb. Rose Leaves, i lb. Lavender Flowers. 41b. Bay Leaves. A few Lime Flowers. Balm of Gilead. Lay them in a jar with layers of bay salt, then add 41b. of nitre, Jib. of bruised cloves, Aoz. of ground allspice, Joz. of storax, Joz. of gum benjamin. Cover all closely for several" days, then add a Seville orange which has been stuck with cloves and baked and pounded. Strew this with the other ingredients. ( I he Hon. Mrs. George Denman’s recipe) per Miss Hobill, ?6j IN AID OF THE FUND FOR THE REMOVAL OF Pot Pourri (4)
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