Virginian Mode of Pickling Hams
From The encyclopaedia of practical cookery, 1892
Serves 6
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 40. The excerpt below is the record exactly as published.
1 teaspoonful of saltpetre on the fleshy side of each Ham. Salt, not too heavily, for five weeks (if in frosty weather, for six weeks), then brush the Hams well, and rub them with hickory ashes ; let them lie for one week
Cook this with the app: pantry check, scaling, and the assistant.