Cured Hams
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Best to protect from insects by using bags after drying.
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 29. The excerpt below is the record exactly as published.
teaspoonful of pul- verized saltpeter on each ham, to give it a red color, then rub it thoroughly with salt, and lastly with a mix- ture of molasses, brown sugar, and black pepp
Cook this with the app: pantry check, scaling, and the assistant.