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November 22, 2004

Kitchen Pepper

Mix together two ounces of the best white ginger, an ounce of black pepper, an ounce of white pepper, an ounce of cinnamon, an ounce of nutmeg, and two dozen cloves. They must all be ground or pounded to a fine powder, and thoroughly mixed. Keep the mixture in a bottle, labelled, and well corked. It will be found useful in seasoning many dishes; and being ready prepared will save much trouble.

October 14, 2005

KITCHEN PEPPER.

1 oz. of ginger,

1/2 oz. of cinnamon,

1/2 oz. of black pepper,

1/2 oz. of nutmeg,

1/2 oz. of allspice,

10 cloves,

6 oz. of salt.

Mix all well together, keep in a bottle. It is an agreeable addition to any brown sauces or soups.
All kinds of spice should be dried and pounded, and put into small bottles and corked up tight, and labelled, except nutmeg.

Recipe Converted to Our Measurements today:
4 tablespoons ginger
2 tablespoons cinnamon
2 tabelsoons black pepper
2 tablespoons nutmeg
2 tablespoons allspice
10 whole cloves

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!

About Spice Mixes

This page contains an archive of all entries posted to Hearth and Home in the Spice Mixes category. They are listed from oldest to newest.

Soups & Stews is the previous category.

Sweet Breads is the next category.

Many more can be found on the main index page or by looking through the archives.