As is the case with nutmeg below, in early America spices were often used in greater abundance than they are today.

“Melt butter, scrape a good deal of horseradish pretty fine; put it into your belted butter;grate half a nutmeg; beat up the yolk of an egg with one spoonful of cream; pour the grated nutmeg, egg, and cream into your butter, which you must keep stirring one and the same way, until it boils” Anne Gibbons Gardiner , Fairfield, CT 1763