"Coriander" Quotes from Famous Books
 ... the ale-brewer has been supplied with ready-ground coriander seeds, previously mixed with a portion of nux vomica and quassia, to give a bitter taste and ...
— A Treatise on Adulterations of Food, and Culinary Poisons • Fredrick Accum
... 75. CORIANDRUM sativum. CORIANDER.—Is grown in the stiff lands, in Essex, and is an annual of easy but not of general culture. The seeds are used by druggists and rectifiers of spirits, and form many of the ...
— The Botanist's Companion, Vol. II • William Salisbury
... alum water and cover with boiling hot vinegar, in which let them stand for one week. Then heat your vinegar boiling hot again, and add the following spices, etc., to every hundred: 1 tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1 cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak leaves in the bottom of your firkin, or jar, then a layer of pickles and spices, then leaves again, and so on ...
— The Cookery Blue Book • Society for Christian Work of the First Unitarian Church, San |
