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Spice Salt for Soups and Stuffings
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
- 4 ounces of salt
- 2 ounces of celery salt
- 1 ounce each of white pepper
- 1 ounce each of ground thyme
- 1 ounce each of marjoram
- 1 ounce each of summer savory
- 1/2 ounce of sage
- 1 saltspoonful of cayenne pepper
- 1/2 teaspoonful each of cloves
- 1/2 teaspoonful each of allspice
- 1/2 teaspoonful each of mace
Method
Mix all ingredients together, sift, and store in a tightly covered container.
Nutrition per serving
546Calories
21 gProtein
94 gCarbs
24 gFat
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 23. The excerpt below is the record exactly as published.
1 teaspoonful each of mace and grated nutmeg. 3 teaspoonfuls of cinnamon. Spice Salt for Soups and Stuffings. 4 ounces of salt. 2 ounces of celery salt. 1 ounce each of white pepper and ground thyme, 1 ounce each of marjoram and summer savory, ^ ounce of sage. 1 saltspoonful of cayenne pepper. \ teaspoonful each of cloves, allspice, and mace. Mix, sift, and keep closely covered. Mixed Whole Herbs, for Soups and Braised Meats. 1 bunch each of whole thyme and marjoram. 1 bunch each of summer savory
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