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Hams, Tongues and Beef to Pickle

Name: Hams, Tongues and Beef to Pickle
Yield: 10 servings
Ingredients: 3 lbs. of ordinary salt; £ lb. of saltpetre; 2 lbs. of bay salt; i£ lbs. of Demerara sugar; two gallons of water

From The household gas cookery book, 1900

Serves 10

When taken out of the pickle, let them drain and dry before smoking.

Presented as published in 1900. 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

Nutrition per serving

271Calories

0 gProtein

68 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories271 kcal

Protein0 g

Carbohydrates68 g

Fiber0 g

Sugars67 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium88022 mg

Potassium45 mg

Calcium85 mg

Iron1 mg

Magnesium11 mg

Phosphorus0.7 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water757 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 127. The excerpt below is the record exactly as published.

Hams, Tongues and Beef to Pickte. Make a mixture of 3 lbs. of ordinary salt, £ lb. of saltpetre, 2 lbs. of bay salt, i£ lbs. of Demerara sugar, and two gallons of water

Cook this with the app: pantry check, scaling, and the assistant.