| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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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