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Spice-Plaster
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Can be refreshed with more brandy or whiskey after drying.
Presented as published in 1901. 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
473Calories
12 gProtein
99 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein12 g
Carbohydrates99 g
Fiber5.1 g
Sugars0.8 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium8.8 mg
Potassium228 mg
Calcium65 mg
Iron6.8 mg
Magnesium39 mg
Phosphorus139 mg
Zinc1.4 mg
Copper0.3 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.6 mcg
Vitamin E0.7 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate214 mcg
Choline15 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 193. The excerpt below is the record exactly as published.
spice-plaster. Take of ginger, cinnamon, and cloves, all powdered, each one or two teaspoonfuls ; of wheat flour, the same amount. Mix all up together on a hot plate, with enough whiskey or brandy
Cook this with the app: pantry check, scaling, and the assistant.