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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 52
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53 A Paste for the Teeth Take honey of roses one ounce spirits of rosemary 1/2 an ounce powder of myrrh 1 oz Common Allum 1/2 oz Bole Armenic 1/2 an oz To Cure Hams For one large Ham, 2 ozs of Salt petre, Do of [Sal-firunel?], one pound of treacle, and a Quarter of a pound of bay salt, with 5 or 6 handfuls of common Salt, put all into a stewpot Set it over the fire keep stirring or it will burn, when hot enough to suffer your hand in it, rub it well into your ham before the fire till the flesh seems warm put it into a deep tray with the spine downwards add more common salt if you please keep them so for some days till you find them stiff then turns, and Baste them, every day
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53 A Paste for the Teeth Take honey of roses one ounce spirits of rosemary 1/2 an ounce powder of myrrh 1 oz Common Allum 1/2 oz Bole Armenic 1/2 an oz To Cure Hams For one large Ham, 2 ozs of Salt petre, Do of [Sal-firunel?], one pound of treacle, and a Quarter of a pound of bay salt, with 5 or 6 handfuls of common Salt, put all into a stewpot Set it over the fire keep stirring or it will burn, when hot enough to suffer your hand in it, rub it well into your ham before the fire till the flesh seems warm put it into a deep tray with the spine downwards add more common salt if you please keep them so for some days till you find them stiff then turns, and Baste them, every day
Szathmary Culinary Manuscripts and Cookbooks
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