Talk:Quatre épices

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Recipe removed from article[edit]

Removed this recipe from the article, as Wikipedia is not a cookbook. Geoff ^{Who, me?} 01:28, 14 December 2011 (UTC)[reply]

The recipe for the cinnamon form of Quatre épices is thus:

2 tablespoons ground black pepper, or a combination of 1/2 tablespoon white and 2-1/2 tablespoons black pepper, 2 tablespoons ground cloves, 2 tablespoons ground nutmeg, 2 teaspoons ground cinnamon

Mix together, use in recipes that call for it.

"Larousse Gastronomique", a recognized world authority in the world of French cuisine, was first published in France in 1938 by Auge, Gillon, Hollier-Larousse, Moeau et Cie (Librairie Larousse), Paris. The full title is "Larousse Gastronomique, The Encyclopedia of Feod, Wine & Cookery by Prosper Montagne". In the first American edition, the translation of the French by Nina Froud, Patience Gray, Maud Murdoch and Barbara Macrae Taylor, Sixth Printing, February 1965, the entry on page 428 reads: Four Spices, Quatre Espices - A much used mixture, by which, formerly, each purveyor had a special formula; the most usual is the following: 1 1/8 cup (125 grams) white pepper, 1 1/2 tablespoons (10 grams) powdered cloves, 3 1/2 tablespoons (30 grams) ginger, 4 tablespoons (35 grams) grated nutmeg. The American edition was first printed in 1961 by Crown Publishers, Inc in the USA. Library of Congress Catalogue Card Number 61-15788