West End
From Buckeye cookery, 1892
Serves 1
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.
West End.—Twelve ounces of extract orris, four extract of jasmine, eight of extract musk, four of extract cossia, one of extract styrax, three drachms otto bergamot, one and one-half neroli super, and one each of otto rose vir- gin, red-cedar wood (true) and benzoic acid
Cook this with the app: pantry check, scaling, and the assistant.