Seasoning of Herbs for Soup
From Cassell's dictionary of cookery, 1892
Serves 1
Useful for seasoning soups.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1750. The excerpt below is the record exactly as published.
Seasoning of Herbs for Soup, ^-P.— Two ounces of thyme, two ounces of sweet marjoram, two ounces of parsley, two ounces of winter savory, one ounce of' (848) SEE basil, and one ounce of thin lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.