Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three ounces of allspice to form the stock
- quarter ounce each of all- spice
- six grains of musk
- one which may be kept
- half peck has been collected take a porcelain bowl
- one ounce
- one quarter ounce
- one much cherished in olden times
- allspice
- cinnamon
- cloves
- nutmeg
- mace
- lemon peel
- black pepper
- rosemary
Directions
A good way to preserve rose leaves, and one which may be kept for
twenty years in all its sweetness, is a scent or sweet jar. When the
rose season comes in, gather from day to day the leaves from all varieties.
The weather should be dry and sunny, and they should be gathered as
S22 HOME-MADE RUGS AND CARPETS.
soon as the dew has dried off. Strip the petals from the calyx, throw- ing out those decayed. When a half peck has been collected take a porcelain bowl and in it place alternate layers of the leaves and fine table salt, letting the last layer be of salt, and cover with a plate that fits within the bowl. Let them remain there for 12 hours, then turn, stir and mix them each day for a week. When the entire mass appears moist, add three ounces of allspice to form the stock. Turn the mass thoroughly three more days, adding daily a quarter ounce each of all- spice and ground cinnamon. Put the mixture into the ornamental jar in which it is to be kept, and add the following ingredients, all coarsely powdered : Cloves, cinnamon, nutmeg, mace, allspice, orange and lemon peel, anise seed and root each one ounce ; black pepper, one quarter ounce ; six grains of musk and the same of oil rose-geranium, lavender, rosemary or any essential oil preferred. Violets, orange flowers, myrtle leaves, clove pinks, jessamine, honeysuckle, mignonette, heliotrope and lemon verbena may all be added as they bloom, and from year to year, always preparing the rose leaves as directed. The jar must be fre- quently stirred and shaken and various perfumes and essential oils added as they are obtained. Never allow the mixture to freeze, and when it becomes dry, moisten with any of the scented waters. Keep the jar tightly closed for a month after mixing, then open whenever the perfume is desired, and it will soon permeate the entire house, filling it with a delicious odor like the perfume from a thousand flowers. " A favorite pillow, and one much cherished in olden times, was a " rose pillow." This is made by filling a case with d