The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

SAVORY, or Summer Savory

an annual herb of the mint family, with strong, agreeably aromatic smell and flavor. Its leaves are in common use, both fresh and dried, for flavoring soups, etc., Dried Savory being retailed both loose and in cans and bottles. The blossoms and branches are also sometimes similarly employed.

added by the pass

Recipes that use savory

11 dishes across the Historical Foodie library call for savory.

The Epicurean · 9

No. 15 Brine Saumure
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1772 Black Blood Pudding Boudins Noirs
No. 184 Fat La Graisse
No. 2167 Venison. Antelope. Deer Chevreuil. Antilope. Daim
No. 2698 Fresh Beans, with Cream and English Style Feves Fraiches a la Creme et a l'Anglaise.
No. 301 Chowder of Fresh and Salt Water Fish a la Stebens Chowder de Poisson d'Eau Douce et d'Eau de Mer a la Stebens
No. 351 Dried Turtle, Thick and Clear Tortue Seche Liee et Claire
No. 991 Florentine Toasts Roties Florentine

365 Dishes of All Nations · 1

Hindu Venison Indian

Cooking in Old Créole Days · 1

To Cook and Serve Tomatoes