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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
Method
Nutrition per serving
546Calories
21 gProtein
94 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein21 g
Carbohydrates94 g
Fiber44 g
Sugars3.2 g
Total Fat24 g
Saturated Fat4.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol0 mg
Sodium44114 mg
Potassium1975 mg
Calcium2112 mg
Iron52 mg
Magnesium533 mg
Phosphorus519 mg
Zinc7.4 mg
Copper1.7 mg
Manganese9.5 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A705 mcg
Vitamin E9.2 mg
Vitamin K264 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate88 mcg
Choline33 mg
Caffeine0 mg
Water31 g
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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