Spice for Meat

Name: Spice for Meat
Ingredients: 1/2 oz. Ground Ginger; 1/2 oz. Pimento; 1/2 oz. Nutmeg; 1 oz. Mustard; 1 oz. grated Lemon Peel; 1 oz. Black Pepper; 2 ozs. Salt; 1/4 of a teaspoonful Cayenne

From Gas cookery, 1885

Presented as published in 1885. 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

224Calories

7 gProtein

40 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories224 kcal

Protein6.8 g

Carbohydrates40 g

Fiber15 g

Sugars2.6 g

Total Fat7.9 g

Saturated Fat4.5 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.8 g

Omega-30.2 g

Cholesterol0 mg

Sodium22326 mg

Potassium734 mg

Calcium208 mg

Iron7.1 mg

Magnesium123 mg

Phosphorus138 mg

Zinc1.5 mg

Copper0.6 mg

Manganese9 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A41 mcg

Vitamin E0.7 mg

Vitamin K49 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate24 mcg

Choline13 mg

Caffeine0 mg

Water68 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 60. The excerpt below is the record exactly as published.

oz. Ground Ginger, y2 oz. Pimento, y2 oz. Nutmeg, 1 oz, Mustard, 1 oz. grated Lemon Peel, 1 oz. Black Pepper, 2 ozs. Salt, y. of a teaspoonful Cayenne.

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