Brine
From A guide to modern cookery, 1909
Serves 25
Allow eight days for salting large pieces of beef.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 44. The excerpt below is the record exactly as published.
BRINE Quantities Required for Fifty Quarts. 56 lbs. of gray salt. 6 Ibs. of saltpetre. 50 quarts of water. 34 Ibs. of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.