A Good Brine for Bacon
From High-Street cook book, 1885
This rule has been used for years.
Presented as published in 1885. 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
Nutrition per serving
2757Calories
0 gProtein
711 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories2757 kcal
Protein0.3 g
Carbohydrates711 g
Fiber0 g
Sugars708 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium448272 mg
Potassium10057 mg
Calcium1818 mg
Iron37 mg
Magnesium1634 mg
Phosphorus214 mg
Zinc3.1 mg
Copper3.7 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B64.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)6.4 mg
Folate2.2 mcg
Choline93 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.
A Good Brine for Bacon. To one pail of water put one quart of rock salt, one tablespoonful of saltpetre, one pint of molasses, one cup of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.