Scent-Bags
From Around-the-world cook book, 1913
Serves 1
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.
SCENT-BAGS An old-fashioned filling for scent-bags is made as follows: Coriander seed, % pound. 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
Cook this with the app: pantry check, scaling, and the assistant.