Spiced Salt
From The spirit of cookery, 1895
Spiced salt was commonly used before pepper was stored in special containers.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 75. The excerpt below is the record exactly as published.
Spiced Salt as Conventional CoinpoiLiids. For all stuffings and force-meats, whether required for roast, boiled, or braised poultry, for the dainty galantine or the savoury pie, there are few things more useful to have at hand than spiced pepper.* It saves great trouble, and is valuable for many dishes. The following mixture can be kept in bottle and used afZ libitum : I oz. of dried thyme-leaves ; ^ oz. of dried marjoram ; ^ oz. of dried savory ; i oz. of nutmeg ; ^ oz. of cloves ; \ oz. of whole black pepper ; ■§■ oz. of Nepa^il pepper. Pound all these spices, and when ground to a powder pass this through a sieve, bottle it, and keep the bottle . securely corked. This mixture imparts a nice sausage flavour to savoury pies, rolled beef, brawn, savoury pCiUs, and all force-meat. * On ‘Bpiced pepper,’ cf. ‘Wyvern,’ loc, cit., p. Ill, 104 THE SPIRIT OF COOKERY Spiced Salt. Spiced salt* is made by mixing 1 oz. of spiced p>epper with 4 oz. of salt
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