Pumpkin pie spice Pumpkin pie spice Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking. A recipe for this combination includes: A “Pompkin” recipe calling for a similar spice mix (mace, nutmeg and ginger) can be found as far back as 1796 in the first known published American cookbook, American Cookery, written by Amelia
Bolognese sauce Italy "ragù" is not used with spaghetti, so-called "spaghetti bolognese" has become a popular dish in many other parts of the world. The earliest documented recipe for a meat-based sauce ("ragù") served with pasta comes from late 18th century Imola, near Bologna. Pellegrino Artusi published a recipe for a meat sauce characterized as being "bolognese" in his cookbook published in 1891. Artusi's recipe, which he called "Maccheroni alla bolognese", is thought to derive from the mid 19th century when he spent considerable time in Bologna ("maccheroni" being a generic term for pasta, both dried and fresh). The recipe only partially