Spiced Salt
From Culinary jottings, 1885
Spiced pepper is often used to enhance the flavor of savory pies, rolled beef, brawn, and forcemeats.
Presented as published in 1885. 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
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 63. The excerpt below is the record exactly as published.
ounce dried thyme leaves, ") do. do. marjoram, >■ from the bottle. do. do. savory, J ounce nutmeg, \ do. cloves, \ do. whole black pepper, I do. Nepaul pepper, pound the above ingredients thoroughly in a mortar, and when ground to powder, pass it through a fine sieve : bottle it, and cork it down securely. If you desire to make what Gouffe calls " spiced salt," mix one ounce of the above with four of salt
Cook this with the app: pantry check, scaling, and the assistant.