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Pickle that will keep Two Years or more
From Cassell's dictionary of cookery, 1892
Serves 10
A small ham may lie in this pickle for two weeks, a large one for three weeks, and beef according to its size.
Presented as published in 1892. 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
349Calories
0 gProtein
90 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein0 g
Carbohydrates90 g
Fiber0 g
Sugars91 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium140830 mg
Potassium42 mg
Calcium122 mg
Iron1.2 mg
Magnesium15 mg
Phosphorus0 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 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
Water1135 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1168. The excerpt below is the record exactly as published.
Pickle that will keep Two Years or more. — l^ut three gallons of cold spring water into a large pan or copper, and with it two pounds of bay salt, six pounds of common salt, two pounds of moist sugar, and three ounces of saltpetre
Cook this with the app: pantry check, scaling, and the assistant.