Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Peas Soup, to Flavour

A pinch of the following savoury powder will impart an agreeable flavour to dried peas soup. Pound together in a mortar one ounce of dried sage, one ounce of dried mint, a quarter of an ounce of celery-seed, a sprinkling of cayenne, and a little allspice. When the ingredients are reduced to powder, put them into a perfectly dry bottle, cork securely, and store until wanted for use.

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