Foodie Friday – Homemade Seasonings and Spice Mixtures

For this Foodie Friday, here are some homemade seasonings and spice mixtures that were used in cooking.

From The New System of Domestic Cookery, by “A Lady,” from 1807 – Recipe for Kitchen Pepper.

Kitchen Pepper: a mixture used to flavor meats, sauces and soups.

Kitchen Pepper: Mix the finest powder, one ounce of ginger; of cinnamon, black pepper, nutmeg, and Jamaica pepper, half an ounce each: ten cloves, and six ounces of salt. Keep it in a bottle – it is an agreeable addition to brown sauces or soups.

Spice in powder, kept in small bottles close stopped, goes much further than when used whole. It must be dried before pounded; and should be done in quantities that may be wanted in three or four months. Nutmeg need not be done – but the others should be kept in separate bottles, with a little label on each.

From The Model Cook Book, by Mrs. Frances Willey, in 1890 – Recipe for Soup Powder.

The recipe was in the Soups section, and was a mixture of herbs.

Soup Powder: Two ounces each of parsley, summer savory, sweet marjoram, and thyme, one ounce each of lemon peel and sweet basil. Dry, pound, sift and keep in a tightly corked bottle.

This recipe is for Bouquet Garni, from The Hotel St. Francis Cook Book, by Victor Hirtzler, from 1919.

Bouquet Garni – Tie in a bundle a small piece of celery, of leek, and of parsley in branches, with a bay leaf, two cloves, a sprig of thyme, and, if desired, a clove of garlic, in the center. This is used for flavoring stews, soups, fish, etc.