Pickle for Hams

Ingredients

• One quart of salt
• one pint molasses
• one pound sugar
• two ounces saltpetre

Method

1. 1

   Hams may be kept in this pickle three or four weeks before smoking.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 30. The excerpt below is the record exactly as published.

One quart of salt, one pint mo- lasses, one pound sugar, two ounces saltpetre. Hams may be kept in this pickle three or four weeks before smoking. Pickle for Pork. Two quarts of salt, three pints molasses; four ounces saltpetre, two ounces cloves, ten quarts water. 92 PICKLES. Pickled Eggs. Boil* one dozen of fresh eggs fifteen minutes, put them in cold water to cpol, take off the shells and place them m a jar, cover them with good vinegar. These are nice for picnics. Pickled Lemons. One dozen lemons, one-half cup salt, one onion cut fine, one nutmeg grated, one table- spoon allspice, one-half tablespoon ground cloves, one-half tablespoon ginger, one-half teaspoon cayenne pepper, one teacup white mustard seed, three teaspoons brown sugar. Score the lemons, put them into stone jars, alternating with the ingredients. Cover the whole with cider vinegar, put the jars into kettles of boiling water; boil four hours, then stop tightly, let them stand three months before using. Pickled Oysters. Simmer the oysters in their own liquor; take out the oysters and into the liquor put pepper and salt, cloves and nutmeg to taste, boil up once and pour over the oysters. Cooked early in the morning, ready for dinner. Keep two or three days. Pickled Peaches, i. Seven pounds of peeled peaches^ three and a half pounds sugar, one pint vinegar, cloves or root ginger for spice; boil and add fruit until scalded, then put in jars and pour the scalding liquor on and cover tightly. 2. To every quart of vinegar add one pound sugar; scald and pour hot over the peaches for six successive mornings. Pickled Tongue. Take a corned beef tongue and boil until tender, take off the skin, put it into a stone basin or jar and cover it with good cider vinegar, add a few allspice, whole peppers and cloves, not more than one dozen of each. PICKLES. 93 Sweet Ripe Cucumber. Pare and slice ripe cucum- bers and let them stand over night in very salt water. Take one gallon vinegar, one pound of brown sugar and spice for a syrup; use whole spice and let them remain; when the syrup is boiling put in the cucum- bers, boil till done. This looks and tastes very nice. Sweet Ripe Tomato. Seven pounds ripe tomatoes, three and one-half pounds sugar, one quart vinegar; spices — cloves, allspice and cinnamon; put the sugar and vinegar over the fire till melted; peel the tomatoes and put them in syrup, bags ot cloves, allspice and cin- namon, each bag to be one and one-half inches square; when tomatoes are boiled skim them out and boil the syrup till quite thick. (Very nice). Spiced Currants. Five pounds currants, four pounds brown sugar, one pint vinegar, two tablespoons cloves, two of cinnamon. Boil slowly two hours. Sweet Piccalilli. Take tomatoes just turning, wash, and without paring, slice thick, put into a crock with salt, sprinkled between the layers and let stand over night. In the morning drain, and make a rich syrup of vinegar, sugar and spice, cinnamon, little mace and cloves; put a few of the tomatoes into the syrup and let them simmer slowly, take out before they are cooked to pieces and put into a crock, continue in this way until all are used. If the syrup gets too thin make fresh, pour over the tomatoes and cover tight. Sweet Pickled Pears. One quart vinegar, three pounds brown sugar to six pounds pears; after the pears are peeled put them into cold water, and let them stand awhile, then steam until done; then stick three cloves in each pear. Boil syrup and drop the pears in. 94 PICKLES. Sweet Tomato. One peck green tomatoes, sprinkle on a little salt and let them stand over night, then strain off the water, put them in a kettle with enough vinegar to cover them, add half pound or quarter pound sugar, two cups white mustard seed, one-half cloves, one cup allspice and a little mace put in a bag. Six green peppers, six onions, cook three hours over a slow fire. 2. Seven pounds tomatoes, three pounds sugar, one quart vinegar, one ounce each cloves and cinnamon; boil three hours. Never ferments. 3- To one-half bushel green tomatoes (sliced), add one dozen large onions (sliced); scatter over the mixture one pound salt, and let it stand all night; in the morning drain off the brine; in four quarts water and two quarts of vinegar, cook tomatoes and onions together fifteen minutes; drain them again (this takes away the strong, rank flavor). Now to five quarts vinegar add four pounds brown sugar, four even table- spoons ground allspice and the same quantity of cloves, cinnamon, ginger and mustard, and one dessert- spoon cayenne pepper; scald this mixture, and add the tomatoes, &c., letting all cook together ten or fif- teen minutes just before removing from the fire. Stir in half pound whole white mustard seed. Very nice. Tomato. Cut one peck green tomatoes in slices, and put in a stone jar, cover with one pint molasses

Cook this with the app: pantry check, scaling, and the assistant.