ALLSPICE

is the dried fruit of a small West Indian tree called the Pimento. It is about the size of a pepper, or small pea, and is gathered when fully grown, but not ripened, and dried in the sun. It is called Allspice from its supposed resemblance in flavor to a mixture of cinnamon, nutmeg and cloves. It is often used in place of cinnamon.

added by the pass

Recipes that use allspice

42 dishes across the Historical Foodie library call for allspice.

The Epicurean · 33

No. 114 Cooked Marinade Marinade Cuite
No. 117 Mince Meat Mince Meat
No. 1189 Lamprey a la Rabelais Lamproie a la Rabelais
No. 1201 Matelote a la Mariniere, St. Mande Matelote a la Mariniere St. Mande
No. 1445 Tenderloin of Beef a la Bienvenue—Whole Filet de Boeuf a la Bienvenue--Entier
No. 1472 Tripe a la Poulette with Mushrooms Gras-double a la Poulette aux Champignons
No. 1546 Shoulder of Veal a la Bourguignotte Epaule de Veau a la Bourguignotte
No. 1572 Sweetbread Fritters, Cream Sauce Beignets de Ris de Veau, Sauce Crème
No. 1624 Leg of Mutton a la Bourgeoise Gigot de Mouton a la Bourgeoise
No. 1666 Carbonade of Lamb a la Jardiniere Carbonade d'Agneau a la Jardiniere
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1757 Stewed Lamb, Peruvian Style Ragout d'Agneau a la Peruvienne
No. 1772 Black Blood Pudding Boudins Noirs
No. 1775 Chitterlings of Troyes Andouillettes de Troyes
No. 1784 Pigs' Feet-Broiled Pieds de Cochon Grilles
No. 1806 Sausages with Truffles Saucisses aux Truffes
No. 186 Care to Be Taken While Preparing Broth Des Soins a Prendre pour Preparer le Bouillon
No. 1950 Goose Stuffed with Chestnuts and with Sausages and Chestnuts—Roasted Oie Rotie Farcie aux Marrons et aux Saucisses et Marrons
No. 1992 Truffled Roasted Pullet Poularde Truffles Rotie
No. 2223 Skewers of Lampreys, Marinade Sauce Brochettes de Lamproies, Sauce Marinade
No. 2270 Cutlets of Squabs in Papers Cotelettes de Pigeonneaux en Papillotes
No. 2307 "pain" of Pike Pain de Brochet
No. 2431 Ribs of Beef a la Bourgeoise Cotes de Boeuf a la Bourgeoise
No. 2600 Terrine de Nerac Terrine de Nerac
No. 3103 Plum Pudding, St. George Plum Pouding St. George
No. 3238 Fruit Cake Gateau aux Fruits
No. 397 Fumet of Partridge or Other Game Fumet de Perdreaux ou d'autres Gibiers
No. 403 Root Glaze Glace de Racines
No. 413 Half-Glaze Sauce, Clear and Thickened Sauce demi-glace Claire et liee
No. 469 Genevoise Sauce Sauce Genevoise
No. 486 Laguipierre Sauce Sauce a la Laguipierre
No. 498 Matelotte Sauce Sauce Matelotte
No. 802 Pickled Oysters Huitres Marinees

365 Dishes of All Nations · 8

Cooking in Old Créole Days · 1

Spiced Beef