Philadelphia Hams
From The new practical housekeeping, 1890
Serves 10
The pickle should stand and be skimmed, and must be cold.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 562. The excerpt below is the record exactly as published.
Philadelphia Hams, — Lay hams to be cured on a slanting board, and rub with fine salt. Let them lay forty-eight hours ; then wipe off the salt with a dry towel, and to each ham take a teaspoon of powdered saltpetre and a dessertspoon of coarse brown sugar and rub well to the fleshy parts ; then f>ack in a tub, skins down ; sprinkle between each layer with a little fine salt, n five days cover them with a pickle made as follows : To one gallon of water take one and a half pounds of coarse sugar
Cook this with the app: pantry check, scaling, and the assistant.