Pickle for Curing Hams
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Use a weight on top to keep hams submerged.
Presented as published in 1895. 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
7092Calories
2 gProtein
1830 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories7092 kcal
Protein1.6 g
Carbohydrates1830 g
Fiber0 g
Sugars1815 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1618250 mg
Potassium12042 mg
Calcium4169 mg
Iron55 mg
Magnesium1994 mg
Phosphorus260 mg
Zinc6.5 mg
Copper7.2 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B65 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)7.7 mg
Folate14 mcg
Choline119 mg
Caffeine0 mg
Water22861 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 30. The excerpt below is the record exactly as published.
Pickle for Curing Hams. To six gallons of water add nine pounds of salt, half coarse, half fine, three ounces of saltpeter, three pounds of brown sugar, one pint of molasses, one heaping tablespoon saleratus
Cook this with the app: pantry check, scaling, and the assistant.