Special Spices for Stews and Stuffing
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
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As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 216. The excerpt below is the record exactly as published.
SPECIAL SPICES FOR STEWS AND STUFFING (Epices pour Ragout) Thyme % ounce, bay leaves ^4 ounce, Majoram *4 ounce, Rosemary % ounce, nutmeg 1 ounce , cloves y2 ounce, red pimientos very dry, pounded strained. Keep in closed box. FOUR SPICES HOME STYLE (Quatre Epices Menageresi) Black pepper % ounce, Cayenne, Pimientos % ounce, ginger 110 grains, cloves ounce when dry pound strain. Keep in closed box. FINE SPICES FOR GAME (Epices fines pour Gibier) Juniper berries iy2 ounces, Corriande y2 ounce, Mar- joran % ounce, Thyme ^4 ounce, White pepper 1 ounce, lemon peel 25 grain. Dry, pound, strain. Keep in closed box, omit juniper berry, as the spice produces truffle extract for stuffing. SPICES FOR PORK BUTCHER OR STUFFING (Epices de Charcuterie) White pepper 10 ounces, red pimientos y2 ounce, mace iy2 ounces, nutmeg % ounce, cloves % ounce, thyme % ounce, cinnamon % ounce, bay leaves % ounce
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