Scappi's Spice Mix (Early European Spice)

* Exported from MasterCook *

Scappi's Spice Mix (Early European Spice)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 cinnamon sticks
25 g (1 oz) cloves
15 g (1/2 oz) dried ginger
15 g (1/2 oz) grated nutmeg
7 1/2 g (1/4 oz) grains of paradise
7 1/2 g (1/4 oz) saffron
15 g (1/2 oz) soft brown sugar

Bartolomeo Scappi, the cook to Pope Pius V, specifies this blend of
ingredients in his Opera dell'Arte del Cucinare, one of the most influential
early Italian cookery books.

Break the cinnamon sticks into pieces, and grind all the ingredients to a
fine powder. Stored in an airtight jar, the mixture will keep for 3-4 months.


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.



- - - - - - - - - - - - - - - - - -