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French Sausage Spice

A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).

A historical recipe

The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.

Source and licence

From The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

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Ingredients

Method

  1. Black pepper, finely powdered 5 lb.
  2. Mace, finely powdered 3 oz.
  3. Cloves, finely powdered 1½ lb.
  4. Nutmeg, finely powdered 1½ lb.
  5. Jamaica ginger, finely powdered 2½ lb.
  6. Coriander seeds, finely powdered ¾ lb.
  7. Aniseeds, finely powdered ¾ lb.
  8. Mix them thoroughly, sift, bottle, cork well and seal.