Savoury Spirit for Soups and Sauces (Spice Flavour)
From Cassell's dictionary of cookery, 1892
Serves 10
Alternative preparation method using ginger, nutmeg, cayenne, black pepper, lemon-rind, allspice, salt, and mustard is also provided.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1732. The excerpt below is the record exactly as published.
a quart of fine proof spirit of any kind, and let them infuse for ten days. Strain the liquor, bottle closely, and store for use. If liked, vinegar can be used instead of spirit, but it will not draw out the flavour of the herbs so weU. Savoury Spirit for Imparting a flavour of Spice to Soups, Sauces, &C. — Mix thoroughly two ounces of powdered black pepper with one ounce of powdered allspice and half an ounce of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.