graham1@lemmy.world to 196@lemmy.blahaj.zoneEnglish · edit-23 days agoBeefy 5-layer burr(ule)itolemmy.worldimagemessage-square15fedilinkarrow-up1253arrow-down13
arrow-up1250arrow-down1imageBeefy 5-layer burr(ule)itolemmy.worldgraham1@lemmy.world to 196@lemmy.blahaj.zoneEnglish · edit-23 days agomessage-square15fedilink
minus-squareearphone843@sh.itjust.workslinkfedilinkEnglisharrow-up12·3 days agoWasn’t that when Europe was colonizing everyone to get spices?
minus-squareSewerking@sh.itjust.workslinkfedilinkEnglisharrow-up12arrow-down2·3 days agoSpice was for trade, not food from my understanding.
minus-squarePeasley@lemmy.worldlinkfedilinkarrow-up20·edit-23 days agoVictorian recipies use cinnamon, nutmeg, allspice, mace, and long pepper pretty often. I think surviving recipes are almost all upper-class food, so regular people maybe used more salt and herbs than actual spices.
minus-squarePeasley@lemmy.worldlinkfedilinkarrow-up1·2 days agoTrue. Probably lots more pickles and ferments than most people eat now
Wasn’t that when Europe was colonizing everyone to get spices?
Spice was for trade, not food from my understanding.
Victorian recipies use cinnamon, nutmeg, allspice, mace, and long pepper pretty often.
I think surviving recipes are almost all upper-class food, so regular people maybe used more salt and herbs than actual spices.
And vinegar
True. Probably lots more pickles and ferments than most people eat now