A Pickle for Ham, Beef, Tongue, Bacon, etc.

Ingredients

• Take three or four hams weighing fourteen or sixteen pounds each
• weighing fourteen or sixteen pounds each
• two ounces of sal prunella
• two ounces of saltpetre
• one pound of salt
• three gallons of water
• four pounds of common salt
• four pounds of bay salt
• seven pounds of moist sugar

Method

1. 1

   Let them hang for a day, then rub well into each one the ingredients.

2. 2

   Put the hams into a deep pan and turn them over and rub them each day for three days.

3. 3

   Make a pickle by boiling together the water, common salt, bay salt, and moist sugar.

4. 4

   Skim thoroughly, and when the pickle has boiled for twenty minutes, pour it hot over the meat.

5. 5

   The hams must be rubbed and turned daily.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 273. The excerpt below is the record exactly as published.

A PICKLE FOR HAM, BEEF, TONGUE, BACON, ETC. Take three or four hams weighing fourteen or sixteen pounds each. Let them hang for a day, then rub well into each one two ounces of sal prunella, two ounces of saltpetre, and one pound of salt. Put the hams into a deep pan and turn them over and rub them each day for three days. Make a pickle by boiling together three gallons of water, four pounds of common salt, four pounds of bay salt, and seven pounds of moist sugar

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