| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 1/2 x ca. 450 g | Mustard seed |
| 2 x ca. 450 g | Cayenne pods |
| 2 1/2 x ca. 450 g | Common black peppercorns |
| 1 1/2 x ca. 450 g | peppercorns white |
| 1 x ca. 450 g | Small cloves |
| 3 x ca. 450 g | Pimento [allspice] |
| 1 1/2 x ca. 450 g | Jamaica ginger. |
|
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 Mc program can calculate
photographs of the herbs and spices- whole, mixed, ground.
by "Mary Spyridakis" <MSpork@msn. Com> on May 23, 97
|
|
Anmerkungen zum Rezept:
|
