Hams of Pork like Westphalia
From Old Cookery Books and Ancient Cuisine, 1886
Store in a cool place.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 33. The excerpt below is the record exactly as published.
Hams of Pork like Westphalia :■ — To two large hams, or three small ones, take three pounds of common salt, and two pounds Early Receipts. 105 and half of brown coarse sugar ; mix both to- gether, and rub it well into the hams, and let them lie seven days, turning them every day, and rub the salt in them, when you turn them ; then take four ounces of salt-petre
Cook this with the app: pantry check, scaling, and the assistant.