Pickle for Bacon
From Mrs. Roundell's Practical cookery book, 1898
Serves 12
Ensure to rub both ends and sides of the flitches.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 146. The excerpt below is the record exactly as published.
Pickle for Bacon. — Weigh each flitch, and allow for every stone (a stone of meat weighs eight pounds) one pound of salt, two ounces of bay salt, two ounces of saltpetre, and three ounces of coarse brown sugar
Cook this with the app: pantry check, scaling, and the assistant.