Pot Pourri

Name: Pot Pourri
Ingredients: half a pound of powdered orris root; quarter of a pound of cloves; two sticks of cinnamon; two ounces of allspice; one ounce of bergamotte; one dram of musk

From The Dudley book of cookery and household recipes, 1909

Sweet-scented roses should be used.

Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 74. The excerpt below is the record exactly as published.

POT POURRI TjIIRST dry in a sunny room rose leaves, lavender A lemon, verbena, and any kind of sweet smelling leaf at hand. Then add half a pound of powdered orris root, quarter of a pound of cloves, two sticks of cinnamon, two ounces of allspice, one ounce of ber- gamotte, one dram of musk

Cook this with the app: pantry check, scaling, and the assistant.