Hams, to Pickle
From The "Queen" cookery books: Pickles and Preserves, 1902
This ham requires no soaking before use.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 75. The excerpt below is the record exactly as published.
Hams, to Pickle. — To each ham, if large, allow lib. bay salt, \\oz. saltpetre, and loz. black pepper, and pound and mix all these well together. Rub the ham very hard with this mixture, and let it lie in it for four days, turning and rubbing it daily ; then pour over it l|-lb. of treacle
Cook this with the app: pantry check, scaling, and the assistant.