Stephanolis
From Buckeye cookery, 1892
Serves 20
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 Buckeye cookery (1892), page 335. The excerpt below is the record exactly as published.
Stephanolis.—Four ounces each extract cassia and tube rose, eight each of musk and orris, two of jasmine, three of tonka, one drachm each otto rose yirgin and benzoic acid, one half drachm otto neroli super
Cook this with the app: pantry check, scaling, and the assistant.