graham1@lemmy.world to 196@lemmy.blahaj.zoneEnglish · edit-21 year agoBeefy 5-layer burr(ule)itolemmy.worldimagemessage-square15fedilinkarrow-up1271arrow-down13
arrow-up1268arrow-down1imageBeefy 5-layer burr(ule)itolemmy.worldgraham1@lemmy.world to 196@lemmy.blahaj.zoneEnglish · edit-21 year agomessage-square15fedilink
minus-squareSewerking@sh.itjust.workslinkfedilinkEnglisharrow-up13arrow-down2·1 year agoSpice was for trade, not food from my understanding.
minus-squarePeasley@lemmy.worldlinkfedilinkarrow-up21·edit-21 year agoVictorian recipies use cinnamon, nutmeg, allspice, mace, and long pepper pretty often. I think surviving recipes are almost all upper-class food, so regular people maybe used more salt and herbs than actual spices.
minus-squarePeasley@lemmy.worldlinkfedilinkarrow-up1·1 year agoTrue. Probably lots more pickles and ferments than most people eat now
Spice was for trade, not food from my understanding.
Victorian recipies use cinnamon, nutmeg, allspice, mace, and long pepper pretty often.
I think surviving recipes are almost all upper-class food, so regular people maybe used more salt and herbs than actual spices.
And vinegar
True. Probably lots more pickles and ferments than most people eat now