Beef, Pickle for
From Cassell's dictionary of cookery, 1892
Serves 12
Cost of ingredients about 1s. 2d.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 224. The excerpt below is the record exactly as published.
Beef, Pickle for. — This pickle is in- tended for diy-salting. The ingredients must be well pounded and mixed together before the meat is rubbed with it, and the beef, or hams, turned and well I'ubbed every day until salt enough. One i:>ound of common salt, three ounces of saltpetre, four pounds of brown sugar, and one tea-spoonful of black pepper
Cook this with the app: pantry check, scaling, and the assistant.