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Aromatic Spices
From Cassell's dictionary of cookery, 1892
Serves 1
These herbs can be used for a variety of purposes, particularly in flavoring forcemeats.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
335Calories
8 gProtein
59 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein8.4 g
Carbohydrates59 g
Fiber27 g
Sugars1.1 g
Total Fat15 g
Saturated Fat6.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.1 g
Omega-30.2 g
Cholesterol0 mg
Sodium97 mg
Potassium640 mg
Calcium456 mg
Iron15 mg
Magnesium202 mg
Phosphorus163 mg
Zinc2.2 mg
Copper1.1 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A114 mcg
Vitamin E2.6 mg
Vitamin K99 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate54 mcg
Choline13 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 68. The excerpt below is the record exactly as published.
aromatic spices for season- ing. The advantage of having these spices ready is that an enormous amount of trouble is saved by having them at hand, and as they will keep for years, and a small bottle lasts almost for ever, a little exertion on the part of the cook on some day when she has little to do will have the very beneficial result of improving the cooking of the house for years afterwards. Before explaining how these herbs are made, I would mention a few of their, if not every-day, at any rate weekly, uses. Take the very common case of a rump-steak pie, or that exceedingly nice, and when larks are cheap by no means expensive, dish — lark pudding. Now the addition of a very small pinch of these flavouring herbs makes a difference in the flavour of the pie or pudding in ques- tion that is almost incredible ; and yet when the herbs are made this improve- ment of flavour is made at a cost so small as to be scarcely appreciable. The flavour it gives to the lark pudding is particularly marked, bringing out, as it does, a gamey flavour, which, considering the exceedingly small quantity put in, will give the cook a very good notion of the power these spices possess. Again, they are of the greatest value in making varioiis kinds of forcemeats for preserving game, such as hare or grouse. These herbs are best made as follows : — Take half an oimce of mace, half an ounce of nutmeg, one ounce of white peppercorns, and one ounce of cloves; half an ounce each of marjoram, thyme, and basil, and a quarter of an ounce of bay-leaves
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Cook this with the app: pantry check, scaling, and the assistant.