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Spice, Mixed, for Flavoring Soups and Gravies

Name: Spice, Mixed, for Flavoring Soups and Gravies
Yield: 30 servings
Ingredients: Take 2 lbs. of black pepper; I lb. of ginger; J4 lb. of grated nutmeg; Yz lb. of allspice; *4 lb. of cinnamon; I oz. of cloves; 3 lbs. of dry salt

From Harper's cook book encyclopædia, 1902

Serves 30

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

400Calories

11 gProtein

48 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories400 kcal

Protein11 g

Carbohydrates48 g

Fiber14 g

Sugars2.9 g

Total Fat24 g

Saturated Fat5.8 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium25 mg

Potassium839 mg

Calcium257 mg

Iron6.8 mg

Magnesium198 mg

Phosphorus295 mg

Zinc3.2 mg

Copper1.5 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C4 mg

Vitamin A11 mcg

Vitamin E0.9 mg

Vitamin K68 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate44 mcg

Choline37 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 30 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.

Spice, Mixed, for Flavoring Soups and Gravies. — Take 2 lbs. of black pepper, I lb. of ginger, J4 lb. of grated ntitmeg, Yz lb. of allspice, *4 lb. of cinnamon, I oz. of cloves, and 3 lbs. of dry salt

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