A Brine for Beef, Bacon, Ham and Venison
From The century cook book, 1894
Serves 30
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 40. The excerpt below is the record exactly as published.
A Brine for Beef, Bacon, Ham and Venison. For each one hundred pounds of meat, use six pounds of salt, six pounds of sugar, and four ounces of saltpeter. Dissolve all in enough water to cover the meat
Cook this with the app: pantry check, scaling, and the assistant.