Leg of Pork Corned
From The economical cook book, 1905
Serves 8
Good served hot or cold.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 27. The excerpt below is the record exactly as published.
Leg of Pork Corned. Take a leg of young pork, weighing five or six pounds ; let it lie in pickle two weeks
Cook this with the app: pantry check, scaling, and the assistant.