Ham, Cured (an easy way)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for a ham weighing fourteen pounds.
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 (an easy way). — Take five ounces of salt, five ounces of basalt, an ounce and a half of black pepper, an ounce of salt- petre, and three-quarters of a pound of coarse sugar
Cook this with the app: pantry check, scaling, and the assistant.