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Prize Recipe for Curing Virginia Hams
From Virginia Cookery-book, 1884
Serves 30
Bad cookery can spoil the best ham.
Presented as published in 1884. 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
115Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein0 g
Carbohydrates30 g
Fiber0 g
Sugars29 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium58690 mg
Potassium60 mg
Calcium78 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus1.5 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.3 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
Folate0.7 mcg
Choline0.7 mg
Caffeine0 mg
Water569 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 130. The excerpt below is the record exactly as published.
Prize Recipe for Curing Virginia Hams. (Given by M. S. W. Ficklin, Albemarle Coanty, Va.) For each hundred pounds of hams ten pounds of salt, two ounces of saltpetre, two pounds of brown sugar, and one ounce of red pepper, and from four to four and a half gallons of water
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