Ham, Cured
From Cassell's dictionary of cookery, 1892
Serves 3
Three months should elapse before cutting.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 679. The excerpt below is the record exactly as published.
Ham, Cured. — Do not let the pig be killed in either damp or frosty weather, and remember that if it is not fully twelve months old, the ham will not be good. Let the ham hang a day or two after it is cut up, sprinkle a httle salt ever it, and let it drain for anoth-er day. Eub over it very thoroughly a (quarter of a pound of saltpetre, two pounds of salt, and a pound of the very coarsest sugar
Cook this with the app: pantry check, scaling, and the assistant.