Dear Friends, I’m keeping it short again tonight, because I have a sick little one who needs her mom close.
Making up this spice salt while she napped today was such a pleasant little project, because the scents of all the spices mingling together are just so warming, body and soul. Plus, there’s really something a bit meditative about measuring out spices, and grinding them up by hand.
This is a much warmer, more exotic-feeling spice blend than what we tend to think of as “seasoned salt” today, and I’m thinking it’s likely to become one of my most reached-for spice blends.
Here’s a photo of the recipe as it appears in the cookbook:
No cooking notes today…
It doesn’t get much more straightforward than measuring and combining spices, so I don’t think I have anything to offer in the way of clarification.
However, I did notice that the spices listed in the recipe add up to exactly 2 ounces. So when she says to use one ounce of salt for every 4 ounces of spice mix, that would be ½ ounce of salt to go with the quantity of spices listed.
By the way, you can print those spice labels, if you like.
I couldn’t help but make up some little spice labels when I was photographing the spice salt. So I thought I’d share those with you in case you’d like some for yourself.
You can download them here, and if you have any trouble, just shoot me a reply to this email and I’ll send them to you.
There’s a label for each spice included in the blend, as well as for the Spice Salt itself.
The font was created by a brilliant typeface artist right here in Maine, and is based on the handwriting of Abigail Adams–specifically her letters from the 1780’s and ’90s.
- ¼ ounce thyme
- ¼ ounce bay leaf
- ¼ ounce pepper
- ⅛ ounce marjoram
- ⅛ ounce cayenne
- ½ ounce ground cloves
- ½ ounce nutmeg
- ½ ounce salt
"You can make this very nicely by drying, powdering and mixing by repeated siftings the following ingredients:
- one quarter of an ounce each of powdered thyme,
- bay-leaf, and
- one eighth of an ounce each of marjoram and
- cayenne pepper,
- one half of an ounce each of powdered clove and
to every four ounces of this powder add one ounce of salt, and keep the mixture in an air-tight vessel. One ounce of it added to three pounds of stuffing, or forcemeat of any kind, makes a delicious seasoning.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 277mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g