For Curing Bacon
From The Dudley book of cookery and household recipes, 1909
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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 72. The excerpt below is the record exactly as published.
FOR CURING BACON First rub the hams thoroughly with ground nitre^ then mix two or three pounds weight of Demerara sugar with a good quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.