Rose Sachet-Powder
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.
Powdered orris-root, % pound, 330 AROUND-THE- WORLD COOK BOOK Aromatic calamus, 14 pound, Daraask-rose leaves, i/4 pound, Lavender blossoms, 2 ounces, Mace, 1/0 ounce. Cinnamon, ^4 ounce. Cloves, 14 ounce. Powdered musk, 2 drams. Beat each separately, then mix well together. VIOLET SACHET-POWDER The following is a very good recipe for making a pleasant sachet-powder. Powdered orris, 1 ounce, Powdered bergamot-peel, 1/4 ounce. Powdered acacia, V4 ounce. Musk, 20 grains. Bottle for 10 days, at the end of which time it is ready for use. 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.