vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spice Preparation
From A guide to modern cookery, 1909
Serves 3
This spice is generally mixed with salt before being used.
Presented as published in 1909. 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
920Calories
19 gProtein
161 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories920 kcal
Protein19 g
Carbohydrates161 g
Fiber81 g
Sugars4.4 g
Total Fat46 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium166 mg
Potassium1851 mg
Calcium1517 mg
Iron44 mg
Magnesium481 mg
Phosphorus443 mg
Zinc7.3 mg
Copper2.2 mg
Manganese36 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A433 mcg
Vitamin E7 mg
Vitamin K73 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.1 mg
Folate184 mcg
Choline28 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 47. The excerpt below is the record exactly as published.
5 oz. of bay leaves. 4 oz. of cloves. 3 oz. of thyme (half of it wild, if 3 oz. of ginger-root. possible). 3 oz. of mace. 3 oz. of coriander. 10 oz. of mixed pepper (half black 4 oz. of cinnamon. and half white). 6 oz. of nutmeg. 1 oz. of cayenne
Cook this with the app: pantry check, scaling, and the assistant.