Savoury Spice
From The victory cookery book, 1918
1 oz. of the above spice added to 1 lb. of fine salt forms prepared salt for force meat, sausages, etc.
Presented as published in 1918. 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
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 59. The excerpt below is the record exactly as published.
Savoury Spice Materials.—1 oz. thyme flower only, 1 oz. bay leaves, } oz. dried parsley, 1 oz. pepper- a corns, 4 oz. allspice, 4 oz. nutmeg, 3 OZ. clove
Cook this with the app: pantry check, scaling, and the assistant.