Pot Pourri. No. 4.

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 (15)

4 ozs. orris root bruised ↝ Burdock root, raw [Vegetables and Vegetable Products]
1 ozs. of flag root ↝ Lotus root, raw [Vegetables and Vegetable Products]
3 ozs yellow sandalwood ↝ Tomatoes, yellow, raw [Vegetables and Vegetable Products]
1 oz. sweet cedar-wood ↝ Cherries, sweet, raw [Fruits and Fruit Juices]
1/2 oz. gum benzoin ↝ Chewing gum [Sweets]
1 oz. storax
1/2 oz. of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1/2 oz. of nutmegs ↝ Oil, nutmeg butter [Fats and Oils]
1 oz. patchouli leaves ↝ Drumstick leaves, raw [Vegetables and Vegetable Products]
1 drachm of “mille fleurs”
1/2 drachm essence of lemon ↝ Lemon, raw [Citrus fruits]
20 drops of English oil of lavender
10 grains of musk
1 lb. of bay salt ↝ Spices, bay leaf [Spices and Herbs]
3 ozs rose leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]

Instructions (3)

The above all coarsely powdered and well mixed.
Add 1 drachm of “mille fleurs,” 1/2 drachm essence of lemon, 20 drops of English oil of lavender, 10 grains of musk.
Add afterwards 1 lb. of bay salt and 3 ozs. rose leaves and stir all together.

Original Text

Pot Pourri. No. 4. Mrs. Shaw Stewart's. (1887.)
4 ozs. orris root bruised, 1 ozs. of flag root, 3 ozs. yellow
sandalwood, 1 oz. sweet cedar-wood, ½ oz. gum benzoin, 1 oz.
storax, ½ oz. of cloves, ½ oz. of nutmegs, 1 oz. patchouli leaves.
The above all coarsely powdered and well mixed.
Add 1 drachm of “mille fleurs,” ½ drachm essence of lemon,
20 drops of English oil of lavender, 10 grains of musk.
Add afterwards 1 lb. of bay salt and 3 ozs. rose leaves and
stir all together.

Notes

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