Pickled Pork
From Cassell's dictionary of cookery, 1892
Serves 30
Bacon thus pickled is a popular dish.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1280. The excerpt below is the record exactly as published.
thirty pounds of common salt, quarter of a pound of powdered mixed sjDice, and two ounces of ground pepper. Rub each piece of pork with the powder. Put a layer of powder at the bottom of the salting- tub, pack in closely a layer of pork, and sprinkle the powdered salt and spice over it. Place on this another layer of pork, and repeat until the pan is full. Put salt thickly on the top, pour a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.