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Hot Spice
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
746Calories
20 gProtein
151 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein20 g
Carbohydrates151 g
Fiber62 g
Sugars4.5 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat3.7 g
Omega-30.3 g
Cholesterol0 mg
Sodium143 mg
Potassium2069 mg
Calcium927 mg
Iron23 mg
Magnesium384 mg
Phosphorus362 mg
Zinc3.8 mg
Copper2.4 mg
Manganese36 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A180 mcg
Vitamin E6.5 mg
Vitamin K183 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate75 mcg
Choline51 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 100. The excerpt below is the record exactly as published.
HOT SPICE. Ginger, 3 drams. Mace, y2 ounce. Black pepper, 3 drams. Cayenne pepper, 14 ounce. Cinnamon, 3 drams. Grated nutmeg, 1 ounce. Cloves, 7
Cook this with the app: pantry check, scaling, and the assistant.