Pickle for Tongues or Hams

Name: Pickle for Tongues or Hams
Ingredients: 8 quarts water; 2 lb. coarse sugar; 2 1 lb. common salt; 2 lb. bay salt; 1 lb. saltpetre

From Berridge House recipe book, 1910

Presented as published in 1910. 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

3620Calories

0 gProtein

905 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories3620 kcal

Protein0 g

Carbohydrates905 g

Fiber0 g

Sugars900 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium528235 mg

Potassium448 mg

Calcium663 mg

Iron7.8 mg

Magnesium107 mg

Phosphorus9.1 mg

Zinc1.6 mg

Copper1.2 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water7566 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 42. The excerpt below is the record exactly as published.

Pickle for Tongues or Hams 8 quarts water, 2 lb. coarse sugar (Foot), 2 1 lb. common salt, 2 lb. bay salt. \ lb. saltpetre

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