Pot-Pourri

Ingredients

• 1 oz. of Orris Raot
• 2 oz. Bay Salt
• 2 oz. Saltpetre
• 1 oz. Cloves
• Rose Leaves, as many as you can collect
• Scented Verbena Leaves
• A few Bay Leaves
• Some Nutmeg
• and Cinnamon

Method

1. 1

   Put the rose leaves, verbena, lavender seeds, and leaves in a wide-mouthed jar in layers sprinkled with the salt, saltpetre, and the spices well bruised.

2. 2

   Stir the contents of the jar occasionally.

3. 3

   This will retain its scent for years, and may be freshened up whenever roses and other scented flowers are in season.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 56. The excerpt below is the record exactly as published.

POT-POURRI— POTATOES (HOW TO BOIL). with your right. Boil for twenty minutes. When it is made, send it to table in a soup-plate. To be eaten with a little salt or sugar. Hand round with it a jug of hot or cold milk, or cream. POT-POURRI. (A Home Recipe.) Ingredunts. Rose Leaves, as many as you can a oz. of Orris Raot. collect. Cardamoms. Scented Verbena Leaves. 2 oz. Bay Salt. Lavender. 2 oz. Saltpetre. A few Bay Leaves. i oz. Cloves. Some Nutmeg and Cinnamon

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