1841 Seasoning and Spice Blend for Gravies and Forcemeats

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I found a Mixed Spices and Seasonings, used for gravies and forcemeats, in an 1841 cookbook and decided to make it.

Forcemeat is lean, ground meat mixed with fat. The most common of these are sausage and deli meats. This type of food has been around for centuries and were found in a collection of Roman recipes from the 4th or 5th century.

I adjusted the amounts yet maintained the proportions in the 1841 recipe because it made too large a batch. For instance, an ounce of black pepper was used by the cook to prepare a jar of the seasonings for months ahead, whereas I used far less–2 tablespoons.

[image error]Select a small mixing bowl.

2 tablespoons black pepper

1 tablespoon nutmeg

1 tablespoon ginger

1 tablespoon cinnamon

1/8 teaspoon ground cloves

Mix ingredients together. This made less than ½ cup.

Store in closed container until needed for gravies or forcemeats.

To try out the seasoning blend, I mixed a small amount (1/8 teaspoon) with mayonnaise and ate it on a ham sandwich. Because so many spices that I associate with pies are included in the blend, it was an odd flavor to me.

No doubt our tastes have altered over the years, but that doesn’t mean it’s not worth a try.

The next time I make beef or turkey gravy, I will try to remember to set aside a half-cup and add this seasoning. I’d love to hear if you try it.

-Sandra Merville Hart

Sources

“Forcemeat,” Wikipedia.com, 2018/01/21 https://en.wikipedia.org/wiki/Forcemeat.

“Forcemeat Preparation & Equipment,” The Culinary Cook, 2018/01/21 https://sandramervillehart.wordpress.com/.

Hale, Sarah Josepha. Early American Cookery: “The Good Housekeeper” 1841, Dover Publications, Inc., 1996.