Allspice History Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
ALLSPICE.....(Pimento officinalis); also called Pimento, Jamaica
Pepper, ar Jamaica Pimento; native to Western Hemisphere and the only
major spice produced exclusively in this area; discovered by Columbus
in 1494, but not recognized as a spice at that time; introduced in
Europe in early 17th century; the nearly ripe fruit of evergreen tree
of myrtle family; fruit or berries are sun-dried until dark
reddish-brown in color; available both whole and ground; flavor
resembles a blend of Cloves, Cinnamon and Nutmeg and intensifies in
food on standing. USES.........Allspice has versatility in its uses.
Whole Allspice may be used in soups, stews, pot roasts, sauerbraten,
sauces, marinades, beverages, pickled beets, pickles, preserves,
stewed fruit and in poaching, boiling or steaming fish or shellfish.
Use ground Allspice in cakes, cookies, candy, frostings, plum
pudding, fruit pies, mincemeat, fruit, meat loaf, pot roast, chili
sauce, catchup (yes, thats the way it was spelled),tomato sauce,
spaghetti sauce, barbecue sauce, French dressing, soups, pickled
eggs, sweet potatoes and squash. SUGGESTED AMOUNTS TO USE IN VARIOUS
DISHES GROUND: 1/4 - 1 teaspoon in angel food cake mix or other
cakes. 1/8 - 1/4 teaspoon in 2 cups sweet potatoes. 1 - 1 1/2 to 2
Cups graham cracker crumb pie crusts. 1/4 - 1/2 teaspoon to 1 pound
powdered sugar for frosting 1/2 teaspoon to 1 Cup coconut, toasted.
1/2 teaspoon to 1-inch slice ham. 2 teaspoons to 2 Cups waffle mix 2
teaspoons in recipe calling for 2 Cups flour. 1/8 teaspoon to 1 pound
ground beef. WHOLE: 3 for 2 - 3 cups of pea soup. 4 - 6 for each 2
pounds of fish when poaching. Origin: Spices of the World Cookbook,
by McCormick Shared by: Sharon Stevens
Submitted By SHARON STEVENS On 02-08-95
Source from luhu.jp
Pepper, ar Jamaica Pimento; native to Western Hemisphere and the only
major spice produced exclusively in this area; discovered by Columbus
in 1494, but not recognized as a spice at that time; introduced in
Europe in early 17th century; the nearly ripe fruit of evergreen tree
of myrtle family; fruit or berries are sun-dried until dark
reddish-brown in color; available both whole and ground; flavor
resembles a blend of Cloves, Cinnamon and Nutmeg and intensifies in
food on standing. USES.........Allspice has versatility in its uses.
Whole Allspice may be used in soups, stews, pot roasts, sauerbraten,
sauces, marinades, beverages, pickled beets, pickles, preserves,
stewed fruit and in poaching, boiling or steaming fish or shellfish.
Use ground Allspice in cakes, cookies, candy, frostings, plum
pudding, fruit pies, mincemeat, fruit, meat loaf, pot roast, chili
sauce, catchup (yes, thats the way it was spelled),tomato sauce,
spaghetti sauce, barbecue sauce, French dressing, soups, pickled
eggs, sweet potatoes and squash. SUGGESTED AMOUNTS TO USE IN VARIOUS
DISHES GROUND: 1/4 - 1 teaspoon in angel food cake mix or other
cakes. 1/8 - 1/4 teaspoon in 2 cups sweet potatoes. 1 - 1 1/2 to 2
Cups graham cracker crumb pie crusts. 1/4 - 1/2 teaspoon to 1 pound
powdered sugar for frosting 1/2 teaspoon to 1 Cup coconut, toasted.
1/2 teaspoon to 1-inch slice ham. 2 teaspoons to 2 Cups waffle mix 2
teaspoons in recipe calling for 2 Cups flour. 1/8 teaspoon to 1 pound
ground beef. WHOLE: 3 for 2 - 3 cups of pea soup. 4 - 6 for each 2
pounds of fish when poaching. Origin: Spices of the World Cookbook,
by McCormick Shared by: Sharon Stevens
Submitted By SHARON STEVENS On 02-08-95
Source from luhu.jp