Brine for Meat

Name: Brine for Meat
Ingredients: 1 oz. Bay Salt; 1 oz. Prunella Salt; 1 oz. Saltpetre; 2 lbs. common Salt; 1 lb. brown Sugar; 1/2 gallon of Water

From Gas cookery, 1885

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

1724Calories

1 gProtein

445 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1724 kcal

Protein0.5 g

Carbohydrates445 g

Fiber0 g

Sugars440 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium374170 mg

Potassium699 mg

Calcium665 mg

Iron6.4 mg

Magnesium69 mg

Phosphorus18 mg

Zinc1.1 mg

Copper0.7 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4.5 mcg

Choline10 mg

Caffeine0 mg

Water1899 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 59. The excerpt below is the record exactly as published.

1 oz. Bay Salt, 1 oz. Prunella Salt, 1 oz. Salt- petre, 2 lbs. common Salt 1 lb. brown Sugar, l/2 gallon of Water. Method. — Rub the saltpetre into the meat, mix the other ingredients with the water. Put the meat into it for eight or nine days. 174 SUNDRIES. pickle for Ibams. Ingredients. — X lb. bruised Juniper Berries, X lb. of Black Pepper, X lb- of Saltpetre, 3 lbs. of moist Sugar, 2 lbs. Salt. Method. — To be mixed together and well rubbed in, turning the hams every day for a month. Then send them to a bakehouse for five or six weeks to be dried and smoked. The above quantities will be enough for two hams. pickle for ZTongues. Ingredients. — 1 oz. Saltpetre

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