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Spice, Mixed, for Flavoring Sausages

Name: Spice, Mixed, for Flavoring Sausages
Yield: 14 servings
Ingredients: Five pounds of black pepper; 2*4 lbs. of ginger; I lb. of nutmeg; I lb. of cloves; Yz lb. of aniseed; J4 lb. of coriander seed

From Harper's cook book encyclopædia, 1902

Serves 14

Prepared during an hour of leisure, convenient for flavoring purposes.

Presented as published in 1902. 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

806Calories

26 gProtein

167 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories806 kcal

Protein26 g

Carbohydrates167 g

Fiber66 g

Sugars4.1 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3.7 g

Omega-30.4 g

Cholesterol0 mg

Sodium143 mg

Potassium3257 mg

Calcium1157 mg

Iron28 mg

Magnesium508 mg

Phosphorus490 mg

Zinc4.9 mg

Copper3 mg

Manganese42 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A51 mcg

Vitamin E4.7 mg

Vitamin K312 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4 mg

Folate70 mcg

Choline56 mg

Caffeine0 mg

Water89 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 393. The excerpt below is the record exactly as published.

pice, Mixed, for Flavoring Sau- sages.— Five pounds of black pepper, 2*4 lbs. of ginger, I lb. of nutmeg, I lb. of cloves, Yz lb. of aniseed, and J4 lb. of coriander seed

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