To Pickle Cheeks of Bacon and Hams
From Modern cookery, in all its branches, 1884
Serves 3
Adjust sugar and salt based on preference.
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 Modern cookery, in all its branches (1884) by Eliza Acton, page 239. The excerpt below is the record exactly as published.
TO PICKLE CHEEKS OF BACON AND HAMS. One pound of common salt, one pound of the coarsest sugar, and one ounce of saltpetre, in fine powder, to each stone (fourteen pounds) of the meat will answer this purpose extremely well. An ounce of black pepper
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