Pickling Hams - Method 4

Name: Pickling Hams - Method 4
Yield: 18 servings
Ingredients: For a Ham weighing 141b.; lib. of salt; lib. of dark brown sugar; 2oz. of sal-prunella; loz. of bay-salt; loz. of saltpetre; 4oz. of pepper

From The encyclopaedia of practical cookery, 1892

Serves 18

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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 39. The excerpt below is the record exactly as published.

For a Ham weighing 141b. allow lib. of salt, lib. of dark brown sugar, 2oz. of sal-prunella, loz. of bay-salt, loz. of saltpetre, and 4oz. of pepper

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