Ham, Cured (Warwickshire method)
From Cassell's dictionary of cookery, 1892
Serves 16
The ham should be entirely covered with the pickle.
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 680. The excerpt below is the record exactly as published.
Ham, Cured (Warwickshire method). — Rub two ounces of saltpetre well into a leg of pork, and leave it until the next day to drain. Put four quarts of river- water into a large stew- pan, with a peck of pale di-ied malt, a pound and a half of basalt, two pounds and a half of common salt, one pound of treacle or moist sugar, and three ounces of sliced onions
Cook this with the app: pantry check, scaling, and the assistant.