Aromatic Herbaceous Seasoning is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic blend of spices and dried herbs typically used as an aromatic seasoning. The full recipe is presented here and I hope you enjoy this classic British version of: Aromatic Herbaceous Seasoning.
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This is a classic recipe for a Victorian version of Aromatic Herbaceous Seasoning that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 948.—AROMATIC HERBACEOUS SEASONING
Take of nutmegs and mace one ounce each, of cloves and peppercorns two ounces each, one ounce of dried bay-leaves, three ounces of basil, the same of marjoram, tow ounces of winter savory, and three ounces of thyme, half an ounce of cayenne-pepper, the same of grated lemon-peel, and two cloves of garlic; all these ingredients must be well pulverized in a mortar, and sifted through a fine wire sieve, and put away in dry corked bottles for use.
Combine all the ingredients in a spice or coffee grinder and render to a fine paste. Pour into a jar, stopper securely and store in a cool, dry, cupboard until needed.
