Rose Sachet
From Around-the-world cook book, 1913
Serves 10
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 111. The excerpt below is the record exactly as published.
ROSE SACHET-POWDER Lavender leaves, % pound, Dried rose-lpaves, i/4 pound, Powdered orris-root, % pound, Civet, 8 grains. Powdered musk, 10 grains. Mix thoroughly and keep air-tight until ready to make up into sachets. If the odor of musk is not agreeable it may be omitted. ROSE SACHET Dried rose-leaves, l^ pound, Ground sandal-wood, 14 pound, Attar of rose, % ounce
Cook this with the app: pantry check, scaling, and the assistant.