1250. AROMATIC-SPICES, FOR SEASONING.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (7)
  1. Roughly pound the spices.
  2. Place the whole of the above ingredients between two sheets of strong white paper.
  3. Twist or fold over the sides of the paper tightly, so as to prevent as much as possible the evaporation of the volatile properties of the herbs and spices.
  4. Place them on a baking-sheet in the screen to become perfectly dry.
  5. Pound them quickly.
  6. Sift through a fine hair-sieve.
  7. Cork up tightly in a dry bottle, and keep for use.
Original Text
1250. AROMATIC-SPICES, FOR SEASONING. TAKE of nutmegs and mace, one ounce each; of cloves and white peppercorns, two ounces each; of sweet-basil, marjoram, and thyme, one ounce each, and half an ounce of bay-leaves: these herbs should be previously dried for the purpose: roughly pound the spices, then place the whole of the above ingredients between two sheets of strong white paper, and after the sides have been twisted or folded over tightly, so as to prevent as much as possible the evaporation of the volatile properties of the herbs and spices, place them on a baking-sheet in the screen to become perfectly dry; they must then be pounded quickly, sifted through a fine hair-sieve, corked up tightly in a dry bottle, and kept for use.
Notes
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