"Allspice" Quotes from Famous Books
 ... are often heavy and hot with spices. There are appreciable tastes in them. They burn your mouth with cayenne, or clove, or allspice. You can tell at once what is in them, oftentimes to your sorrow. But a French soup has a flavor which one recognizes at once as delicious, yet not to be characterized as due to any single condiment; it is the just blending of many things. The same remark applies to all their stews; ...
— The American Woman's Home • Catherine E. Beecher and Harriet Beecher Stowe
... pumpkin and chip off the rind or skin, halve it, and take out the seed and fluffy part in the centre, which throw away. Cut the pumpkin into small, thin slices, fill a pie-dish therewith, add to it half a teaspoonful of allspice and a tablespoonful of sugar, with a small quantity of water. Cover with a nice light paste and bake in the ordinary way. Pumpkin pie is greatly unproved by being eaten with Devonshire cream and sugar. An equal quantity ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... Tai-y laughingly explained, "from the two pots of narcissi, and two pots of allspice, sent to Miss Hseh Secunda by the wife of Lai Ta, the head butler in your household. Of these, she gave me a pot of narcissi; and to that girl Yn, a pot of allspice. I didn't at first mean to keep them, but I was afraid of showing no consideration for her kind attention. But if you want them, I'll, ...
— Hung Lou Meng, Book II • Cao Xueqin
... venison is rendered very savory by treating it as follows: Take off the skin and cut the meat off the bones into pieces of about an inch square; put these, with the bones, into a stewpan, cover them with veal or mutton broth, add two thirds of a teaspoon of powdered mace, half a dozen allspice, three shallots chopped fine, a teaspoonful of salt, a saltspoon of Cayenne, and a tumbler of port wine; stew over a slow fire until the meat is half done, then take it out and let the gravy remain on the fire ten or fifteen minutes longer. Line a good sized dish with pastry, arrange your ...
— Scientific American Supplement, No. 315, January 14, 1882 • Various
... known as native pepper. . . . Something like cayenne and allspice mixed, . . . the aromatic flavour is very pleasant. I have known people who, having first adopted its use for want of other condiments, ...
— A Dictionary of Austral English • Edward Morris
... cutting up the eels into small pieces from half an inch to an inch long. These are boiled, the liquor being made smooth and thick with flour, and flavored with chopped parsley and mixed spices, principally allspice. For half a penny, from five to seven pieces may be had, the cup being then filled up with the liquor, to which the buyer is allowed to add vinegar at discretion. There is a tradition of one customer so partial to hot eels that he used to come twice a day and take eight cupfuls a day, four ...
— Prisoners of Poverty Abroad • Helen Campbell |
