Pickle for Most Kinds of Meat
From Chambers's cookery for young housewives, 1894
This will keep good for several months if boiled and skimmed every month.
Presented as published in 1894. 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 Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 81. The excerpt below is the record exactly as published.
PICKLE FOR MOST KINDS OF MEAT. 2 gallons water. I J lb. brown sugar. 3 lb. salt. I i oz. saltpetre
Cook this with the app: pantry check, scaling, and the assistant.