Elizabeth David's Spice Blend

A legendary food writer and cook, Elizabeth David CBE (1913 - 1992) inspired homekeepers to begin using French and Italian ingredients in their everyday cooking.

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

By Martha Rose Shulman
Quantity not stated

1 large whole nutmeg, grated
1 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.

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Page Last Updated 6 April 2015