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Wednesday, April 13, 2005

Menues espices

Menues espices and dried, powdered salt

Prenes z iiij de Gingembre z iiii de canelle z ii de poyure rond z i poyure long ij de noix de muscade z i de cloux Giroffle z i de Graine de paradis z i de muscade z i Garingal et i le tout mis en pouldre et passes par lesset.

Livre fort excellent de cuysine (1555), 27vº.

A Spice Mixture

7 tablespoons powdered ginger
1/4 cup ground pepper
7 1/4 teaspoons grated nutmeg
5 teaspoons ground cardamom (if grains of paradise unavailable)
5 3/4 tablespoons ground cinnamon
2 tablespoons long pepper
4 1/2 teaspoons ground cloves
2 tablespoons powdered galingale (laos)

Sift all the ingredients together and store in a cool place in a tightly covered container.

Faites secher du sel, puis vous le mettrez en poudre, et vous en mettrez autant pesant qu'il y aura d'épisse, gardez-la dans un lieu qui ne soit pas humide.

Le Pâtissier françois
(1652)

Salted Spice

Dry some salt, beat it to a powder, and add an equal quantity by weight to the spice mixture. Store in a dry place.

Uses for theses mixtures:

I do not use pork or pork fat when I make pâté and pyes so I was looking for a spice mixture that would unite the others meats I use into that well-remembered taste and smell of charcuterie. This mixture, even though very old, produces an incredible taste, and some of the ingredients will later be known as French "four spice" or Quatre-épice. You will be able to find long pepper and grains of paradise and galingale in out of the way spice shops or online. Do give this a try, especially if you're looking to have an indefinable "taste" in a contest or new recipe. The salted spice works very well in stews. Bon appétit!


Wheaton, Barbara. Savoring the Past: The French Kitchen and Table from 1300 to 1789, p 247 & 253.


Check out New Orleans Cuisine's Creole Seasoning for a modern American French taste.

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