To Keep Cured Ham
From The household cook book, 1902
Serves 8
When some is taken out, melt the lard and pour on again to protect the balance.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 130. The excerpt below is the record exactly as published.
TO KEEP CURED HAM — A simple way is by packing closely in a stone jar, (after taking oif the rind and cutting in slices) and then exclude the air by pouring over enough melted lard
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