Petit Sale, or French Larding Bacon
From The "Queen" cookery books: Pickles and Preserves, 1902
For delicate use, boil salt, bay salt, brown sugar, and water, then add spices and pour over the pork.
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
Nutrition per serving
431Calories
0 gProtein
111 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein0.1 g
Carbohydrates111 g
Fiber0 g
Sugars110 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium374132 mg
Potassium266 mg
Calcium439 mg
Iron4 mg
Magnesium58 mg
Phosphorus4.5 mg
Zinc1 mg
Copper0.7 mg
Manganese1 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)0.1 mg
Folate1.1 mcg
Choline2.6 mg
Caffeine0 mg
Water3785 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 74. The excerpt below is the record exactly as published.
Petit Sale,” or French Larding Bacon. — Choose the fattest part of the pork (for this should have little or no lean with it), and rub this well with salt, which should have been previously pounded and sifted ; stack the layers of this fat bacon in a shallow trough or tray, and leave it in a cool but not damp cellar; add more salt all round the bacon as the first dissolves, and keep it pressed down with a cloth- 152 PICKLES AND PRESERVES. covered board, weighted rather heavily. Let it lemain thus for six weeks, then hang in a drv airv room. This is the ordinary way, but for more deli- cate use here is the French mode, which, however, only keeps a week at the most. For this boil together common salt, bay salt, brown sugar, and water in the proportions of 21b. of salt, 4oz. brown sugar, and 2oz. bay salt to each gallon of water
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