Pickle for Butter
From Dora's cook book, 1888
Serves 20
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 12. The excerpt below is the record exactly as published.
PICKLE FOR BUTTER. Three gallons of water, one pound of salt; or enough to float an egg, one-half pound of sugar, two ounces of salt- “petre. CURING HAMS. Rub salt all over them as soon as cut and laid ona table, the next day brush it off and pack ina cask. Put on a pickle made as follows :—One quart salt to one gallon of water ; to six gallons water, half gallon molassesand three ounces saltpetre. Let the hams remain six or eight weeks according to size. Smoke to suit and pack away in salt in a cask, and put in a cool, dry place. PRESERVED BEEF. To one hundred pounds beef take six pounds salt, two ounces saltpetre,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.