Curing Hams
From Dora's cook book, 1888
Serves 11
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 12. The excerpt below is the record exactly as published.
CURING HAMS. Rub salt all over them as soon as cut and laid ona table, the next day brush it off and pack ina cask. Put on a pickle made as follows :—One quart salt to one gallon of water ; to six gallons water, half gallon molassesand three ounces saltpetre
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