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Essence of Spice
From European and American cuisine, 1914
Serves 4
Used for sauces or in recipes requiring these spices.
Presented as published in 1914. 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
553Calories
11 gProtein
20 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein11 g
Carbohydrates20 g
Fiber7.4 g
Sugars5.2 g
Total Fat44 g
Saturated Fat4 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat31 g
Omega-30.1 g
Cholesterol0 mg
Sodium2095 mg
Potassium510 mg
Calcium138 mg
Iron3.2 mg
Magnesium127 mg
Phosphorus271 mg
Zinc2.5 mg
Copper0.8 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A2.2 mcg
Vitamin E0.3 mg
Vitamin K7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline6.7 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 76. The excerpt below is the record exactly as published.
Essence of Spice. — Mix V, ounce of ground ginger, the same of cloves and mace, 1 ounce mustard, Yi ounce fine-cut garlic, Yt tablespoonful whole pepper, 1 cupful grated horseradish, 4 bay leaves, 1 tablespoonful salt ; take 2 cupf uls shelled walnuts, pour boiling water oyer them, remove the brown skin, and lay them in a glass jar in alternate layers with the spice, cover with 1 quart of the best white vinegar
Cook this with the app: pantry check, scaling, and the assistant.