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Grains English Mixes and, Spices 25 Servings

INGREDIENTS

2 lb Jamaica ginger
1 3/4 lb Yellow mustard seed
1 1/2 lb Zanzibar cloves
2 1/4 lb Indian black pepper
1 1/2 lb Birdseye or Nyasa chillies
3/4 lb Mace
3/4 lb Coriander seed
3 1/2 lb Pimento [allspice].

INSTRUCTIONS

An English mixture of whole spices, used for chutneys, pickled fruits and
vegetables, and to spice vinegar. The spices can either be tied in a small
muslin bag and removed after pickling, or added straight to the vinegar,
depending on the type of pickle.
Spice merchants have their own versions; here are two given in Law's
Grocer's Manual (1950 edition). To make manageable domestic amounts,
substitute 25 g (1 oz) or even 15 g (1/2 oz) for each pound. Note: Servings
Set to 25 so that program can calculate
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619
by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97

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