*  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             Cloves (1 oz)
  15      g             Dried ginger (1/2 oz)
  15      g             Grated nutmeg (1/2 oz)
   7 1/2  g             Grains of paradise (1/4 oz)
   7 1/2  g             Saffron (1/4 oz)
  15      g             Soft brown sugar (1/2 oz)

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 to 4 months. 

Source: The Complete Book of Spices, by Jill Norman
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.


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