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Hot Spice for Flavouring Sauce, Gravies, etc.
From Cassell's dictionary of cookery, 1892
Serves 10
Time: 0.5 hours to prepare.
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
83Calories
2 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein1.9 g
Carbohydrates14 g
Fiber5.7 g
Sugars0.5 g
Total Fat3.6 g
Saturated Fat1.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium4.8 mg
Potassium113 mg
Calcium64 mg
Iron2.2 mg
Magnesium30 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A46 mcg
Vitamin E0.7 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline2.3 mg
Caffeine0 mg
Water3.2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 729. The excerpt below is the record exactly as published.
Hot Spice, for Flavouring Sauce, Gravies, &C. — Take half an ounce each of cinnamon, black pepper, and ginger. Pound them thoroughly in a mortar, and with them three- quarters of an ounce of cayenne, one ounce of mace, two ounces of finely-grated nutmeg, three ounces of white pepper, and a dozen cloves
Cook this with the app: pantry check, scaling, and the assistant.