A Norfolk Recipe for Pickling a Ham

Name: A Norfolk Recipe for Pickling a Ham
Yield: 3 servings
Ingredients: One pound of treacle; half a pound of coarse brown sugar; half a pound of bay salt; one pound of common salt; One ounce of saltpetre; two ounces of sal prunella

From Mrs. Roundell's Practical cookery book, 1898

Serves 3

This essence mimics the flavor of traditional chimney curing.

Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 145. The excerpt below is the record exactly as published.

A Norfolk Recipe for Pickling1 a Ham Weig’hing’ Fifteen to Big’ll teen Pounds.— One pound of treacle, half a pound of coarse brown sugar, half a pound of bay salt, one pound of common salt. One ounce of saltpetre, and two ounces of sal prunella

Cook this with the app: pantry check, scaling, and the assistant.