David traveled extensively and began writing articles on Mediterranean cooking in 1949. Shortly thereafter, she edited and assembled them for publication in book form. Her endeavor, A Book of Mediterranean Food, (frequently abbreviated Mediterranean Food) was released in 1950 and is considered a classic. In post-war England, she guided her readers to the pharmacy to purchase olive oil for cooking-- it was used then for treating ear infections!
My cursory search today of online reviews of David's prolific writings did not lead me to her first mention of this spice blend; however, William Grime's review leads me to believe David first encountered a variation of this spice blend in Tuscany.
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Elizabeth David's Spice Blend ingredients
1 large whole nutmeg, grated1 Tbsp white or black peppercorns or allspice berries
1 (6-inch-long) cinnamon stick
2 tsp whole cloves (about 30)
1.5 tsp ground ginger
Directions
Combine all of the ingredients and grind to a powder in a spice mill.Store in a well-sealed jar.
The recipe for Elizabeth David's Spice Blend is from Martha Rose Shulman, Great Breads: Home - Baked Favorites from Europe, the British Isles & North America (Shelburne: Chapters Publishing Ltd, 1990 and 1995), 161.
Page Last Updated 6 April 2015
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