French Jasmine. Article CIX
Description
This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
French Jasmine. Article CIX
Jasmin. Jasmin.
No. 768. - The flowers of the Jasmine are use by pastry cooks and confectioners for flavoring purposes. They are dried and put into bottles with spirits of wine.
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