To Cube Hams by Pickling
From Virginia Cookery-book, 1884
Serves 20
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
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 127. The excerpt below is the record exactly as published.
To Cube Hams by Pickling. Immediately after the hams are cut out sprinkle the under side slightly with saltpetre, which will remove all the surface-blood, leaving the meat fresh and clean. Have ready an iron-bound cask, proportioned in size to the num- ber of hams you wish to cure, and make a brine thus : To one gallon of water put four pounds of salt, one pound of sugar, two ounces of saltpetre, and half an ounce of pot- as
Cook this with the app: pantry check, scaling, and the assistant.