*  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             (1 oz) cloves
   15      g             (1/2 oz) dried ginger
   15      g             (1/2 oz) grated nutmeg
    7 1/2  g             (1/4 oz) grains of paradise
    7 1/2  g             (1/4 oz) saffron
   15      g             (1/2 oz) soft brown sugar
 
 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  3-4 months. 
 
 
 Source: Jill Norman “The Complete Book of Spices”   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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