Spices
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 5 oz. of bay leaves
- 3 oz. of coriander
- 4 oz. of cinnamon
- 6 oz. of nutmeg
- 4 oz. of cloves
- 3 oz. of ginger-root
- 3 oz. of mace
- 1 oz. of cayenne
Method
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- Strictly speaking, spices include cinnamon, nutmeg, ginger, mace;
- and the many varieties of peppers and pimenta, cayenne, paprika, &c.
- These various condiments are found ready-made on the market, and they need only be kept dry in air-tight boxes in order to prevent the escape of their aroma.
- But there is another kind of preparation, in cookery, to which the name of spice or all-spice is more especially given.
- Nowadays several market varieties of this preparation exist, and vie with each other for custom, though in most cases they deserve it equally well.
- Formerly this was not so, and every chef had his own formula.
- The following is a recipe for the spice in question, which would be found useful if it had to be prepared at a moment’s notice:— Obtain the following, very dry.
- 5 oz.
- of bay leaves.
- 3 oz.
- of thyme (half of it wild, if possible).
- 3 oz.
- of coriander.
- 4 oz.
- of cinnamon.
- 6 oz.
- of nutmeg.
- 4 oz.
- of cloves.
- 3 oz.
- of ginger-root.
- 3 oz.
- of mace.
- 10 oz.
- of mixed pepper (half black and half white).
- 1 oz.
- of cayenne.
- Put all these ingredients into a mortar and pound them until they are all able to pass through a very fine sieve.
- Put the resulting powder into an air-tight box, which must be kept dry.
- Before being used, this spice is generally mixed with salt (No.
- 188).
Plating
Cookware for this recipe
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Mortar and pestle
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Sieve