Spiced Ham
From The encyclopaedia of practical cookery, 1892
Serves 10
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 54. The excerpt below is the record exactly as published.
Spiced Ham. — After the Ham has been salted for two days, put it in a keg with 1 table-spoonful of spice, 1 table-spoonful of black pepper, 1 pinch of saltpetre, and 1 teacupful of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.