Knickerbocker Pickle

Ingredients

• Six gallons of water
• 8 pounds of salt
• 3 ounces saltpetre
• 1 pint molasses
• 2 pounds dark brown sugar
• 1 ounce washing soda

Method

1. 1

   Boil for half an hour removing scum as it rises.

2. 2

   When cold, pour over the meat which must all be covered with the pickle.

3. 3

   Two days before putting into pickle rub each ham well with salt and saltpetre using 2 ounces of salt, 0.5 pound saltpetre for 3 hams.

4. 4

   Use coarse salt both for pickle and rubbing.

5. 5

   Leave hams 8 weeks in pickle, turning once.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 67. The excerpt below is the record exactly as published.

KNICKERBOCKER PICKLE.—For BEEF, PORK OR TONGUES.—Six gallons of water, 8 pounds of salt, 3 ounces saltpetre, 1 pint molasses, 2 pounds dark brown sugar, 1 ounce washing soda

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