Recipes > Herbs & Spices

Herbs & Spices

• Bischof Essence
       from Desserts and Salads (1920)
• Bitter Almond Essence
       from Desserts and Salads (1920)
• Bouquet of Sweet Herbs
       from Civic League Cook Book (1913)
• Bunch of Seasonings
       from Hand-Book of Practical Cookery (1884)
• Candied Mint Leaves
       from For Luncheon and Supper Guests (1923)
• Caramel
       from The Century Cook Book (1901)
• Cayenne Pepper
       from Directions for Cookery, in its Various Branches (1840)
• Celery Salt
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Cherry Essence
       from Desserts and Salads (1920)
• Chopped Parsley
       from The Boston Cooking-School Cook Book (1896)
• Coffee Essence
       from Desserts and Salads (1920)
• Curry Powder
       from The White House Cookbook (1887)
• Curry Powder
       from The Virginia Housewife (1860)
• Curry Powder
       from The Khaki Kook Book (1917)
• Curry Powder (a Recipe)
       from The Curry Cook's Assistant (1889)
• Curry Powder (a Recipe)
       from The Curry Cook's Assistant (1889)
• Curry Powder (a most excellent)
       from The Curry Cook's Assistant (1889)
• Curry Powder, from a Resident in India. No. 1
       from The Lady's Own Cookery Book (1844)
• Curry Powder. No. 2
       from The Lady's Own Cookery Book (1844)
• Curry Powder. No. 3
       from The Lady's Own Cookery Book (1844)
• Dried Celery and Parsley
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Dried Herbs
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Economical Curry Paste
       from The Curry Cook's Assistant (1889)
• Essence of Anchovies
       from The Lady's Own Cookery Book (1844)
• Essence of Beef
       from Hand-Book of Practical Cookery (1884)
• Essence of Game
       from Domestic French Cookery (1836)
• Essence of Lemon
       from Desserts and Salads (1920)
• Essence of Lemon-Peel
       from Directions for Cookery, in its Various Branches (1840)
• Essence of Oranges
       from Desserts and Salads (1920)
• Essence of Peppermint
       from Directions for Cookery, in its Various Branches (1840)
• Essence of Spinach, or Green Essence
       from Hand-Book of Practical Cookery (1884)
• Essence of Vanilla
       from Desserts and Salads (1920)
• Fagot of Soup Herbs
       from Mrs. Wilson's Cook Book (1920)
• Fagot of Soup Herbs
       from Mrs. Wilson's Cook Book (1920)
• French Seasoning
       from Mrs. Wilson's Cook Book (1920)
• Fried Parsley
       from The Art of Living in Australia (1893)
• Fried Parsley
       from Vaughan's Vegetable Cook Book (1919)
• Fried Parsley
       from The Skilful Cook (1905)
• Fried Parsley, for Garnishing
       from The Book of Household Management (1861)
• Ham, essence of
       from The Lady's Own Cookery Book (1844)
• Herb Powder for Flavouring, When Fresh Herbs are Not Obtainable
       from The Book of Household Management (1861)
• Herb Sandwiches
       from The Lady's Own Cookery Book (1844)
• Herbs, To Dry
       from Practical Suggestions for Mother and Housewife
• Home-made Curry Powder
       from The Curry Cook's Assistant (1889)
• How to Chop Fresh Herbs
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• How to Make Rice Powder
       from The Curry Cook's Assistant (1889)
• Indian Curry-Powder
       from The Book of Household Management (1861)
• Kitchen Pepper
       from The White House Cookbook (1887)
• Kitchen Pepper
       from Directions for Cookery, in its Various Branches (1840)
• Lemon Extract
       from The International Jewish Cook Book (1919)
• Lemon Sugar
       from Desserts and Salads (1920)
• Lemon and Orange Tincture
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Lobster Curry Powder
       from The Lady's Own Cookery Book (1844)
• Mixed Spices
       from The Easiest Way in Housekeeping and Cooking (1903)
• Onion Flavoring
       from Vaughan's Vegetable Cook Book (1919)
• Orange Blossom Extract
       from Desserts and Salads (1920)
• Orange Peel Extract
       from Desserts and Salads (1920)
• Parsley
       from Directions for Cookery, in its Various Branches (1840)
• Parsley Juice
       from The Book of Household Management (1861)
• Parsley and Butter
       from The Book of Household Management (1861)
• Parsley, Chervil, Thyme, Celery, Sage, Etc. for Winter Use
       from Hand-Book of Practical Cookery (1884)
• Peach Essence
       from Desserts and Salads (1920)
• Praline Powder
       from The Century Cook Book (1901)
• Preserved Rose Leaves
       from Vaughan's Vegetable Cook Book (1919)
• Raspberry Essence
       from Desserts and Salads (1920)
• Red Sugar
       from Desserts and Salads (1920)
• Rose Brandy
       from Directions for Cookery, in its Various Branches (1840)
• Rose Brandy
       from The Virginia Housewife (1860)
• Rose Essence
       from Desserts and Salads (1920)
• Rose Water
       from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
• Savory Herbs, To Powder
       from Practical Suggestions for Mother and Housewife
• Seasoning for Soups and Brown Sauces
       from The Lady's Own Cookery Book (1844)
• Sorrel
       from The Virginia Housewife (1860)
• Spice Salt
       from The Easiest Way in Housekeeping and Cooking (1903)
• Spice Salt
       from Twenty-Five Cent Dinners for Families of Six (1879)
• Strawberry Essence
       from Desserts and Salads (1920)
• To Boil Sorrel
       from Hand-Book of Practical Cookery (1884)
• To Dry Herbs
       from Directions for Cookery, in its Various Branches (1840)
• To Dry Herbs
       from The Virginia Housewife (1860)
• To Dry Herbs
       from A Poetical Cook-Book (1864)
• To Dry Herbs For Winter Use
       from The Book of Household Management (1861)
• To Make Green Ginger Wet
       from The Queen-like Closet or Rich Cabinet (1672)
• To Preserve Parsley Through the Winter
       from The Book of Household Management (1861)
• To make Mushroom Powder
       from English Housewifry (1764)
• Vanilla Extract
       from The International Jewish Cook Book (1919)
• Vanilla Extract
       from The Golden Age Cook Book (1898)
• Vanilla Sugar
       from The Golden Age Cook Book (1898)
• Vanilla Sugar
       from Desserts and Salads (1920)
• Vanilla Tincture
       from Twenty-Five Cent Dinners for Families of Six (1879)
• White Pepper
       from Hand-Book of Practical Cookery (1884)