Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Mixed Spice for Rich Cakes and Plum Puddings
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 1 teaspoonful each of cloves
- 1 teaspoonful each of allspice
- 1 teaspoonful each of mace
- 1 teaspoonful each of grated nutmeg
- 3 teaspoonfuls of cinnamon
Method
Mix all the spices together thoroughly and keep in a tightly covered container.
Nutrition per serving
7Calories
0 gProtein
1 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 23. The excerpt below is the record exactly as published.
Mixed Spice for Eich Cakes and Plum Puddings, i teaspoonful each of cloves and allspice. 1 teaspoonful each of mace and grated nutmeg. 3 teaspoonfuls of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.