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Mixed Spice for Flavouring Soups and Gravies

Name: Mixed Spice for Flavouring Soups and Gravies
Yield: 40 servings
Ingredients: two pounds of black pepper; one pound of ginger; half a pound of grated nutmeg; half a pound of allspice; half a pound of cinnamon; one ounce of cloves; three pounds of dry salt

From Cassell's dictionary of cookery, 1892

Serves 40

Convenient for flavouring purposes.

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

322Calories

9 gProtein

40 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories322 kcal

Protein8.7 g

Carbohydrates40 g

Fiber13 g

Sugars2.4 g

Total Fat19 g

Saturated Fat5.1 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol0 mg

Sodium19 mg

Potassium651 mg

Calcium227 mg

Iron5.4 mg

Magnesium155 mg

Phosphorus229 mg

Zinc2.5 mg

Copper1.2 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C3.2 mg

Vitamin A8.8 mcg

Vitamin E0.8 mg

Vitamin K52 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate35 mcg

Choline28 mg

Caffeine0 mg

Water14 g

Estimated from matched ingredients across 40 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1750. The excerpt below is the record exactly as published.

ized Spice for favour itig Soups and Gravies. — Take two pounds of black pepper, one pound of ginger, half a pound of grated nutmeg, half a pound of allspice, half a pound of cinnamon, one ounce of cloves, and three pounds of dry salt

Cook this with the app: pantry check, scaling, and the assistant.