Pot Pourri. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

The rind of 2 lemons cut thin ↝ Lemon, raw [Citrus fruits]
1 lb. of bay salt ↝ Spices, bay leaf [Spices and Herbs]
1 oz. of finely-powdered orris root ↝ Burdock root, raw [Vegetables and Vegetable Products]
1 oz. of gum benzoin ↝ Chewing gum [Sweets]
1 oz. of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
1/2 oz. of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1 oz. of nutmeg—all finely powdered ↝ Oil, nutmeg butter [Fats and Oils]
1 grain of musk finely ground
12 bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
a few sage leaves ↝ Fireweed, leaves, raw [Vegetables and Vegetable Products]
rosemary ↝ Rosemary, fresh [Spices and Herbs]
lavender
1 oz. of lavender water ↝ Water, tap [Tap water]
1 oz. eau de Cologne
1 oz. bergamot
sweet flowers in their natural state as they come into blossom ↝ Sesbania flower, raw [Vegetables and Vegetable Products]

Instructions (2)

Mix all together in a jar, and add sweet flowers in their natural state as they come into blossom; stir frequently.
To be well stirred and mixed every morning till the flowers have become saturated with the salt.

Original Text

Pot Pourri. No. 1.
(St. John's College Recipe given to Mrs. Barton by Mr. Kempe.)
The rind of 2 lemons cut thin, 1 lb. of bay salt, 1 oz. of finely-
powdered orris root, 1 oz. of gum benzoin, 1 oz. of cinnamon, ½ oz.
of cloves, 1 oz. of nutmeg—all finely powdered; 1 grain of musk
finely ground, 12 bay-leaves, a few sage leaves, rosemary, and
lavender, cut small; 1 oz. of lavender water, 1 oz. eau de Cologne,
1 oz. bergamot.
Mix all together in a jar, and add sweet flowers in their
natural state as they come into blossom; stir frequently.
To be well stirred and mixed every morning till the flowers
have become saturated with the salt.

Notes

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