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Penelope Pemberton cookbook, Dec. 19, 1716
Page 140
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THIS IS A DUPLICATE OF PAGE 116 & ceep it in small beare & salt ye beare must not be biter & change ye pickle some times To Salt a midlin ham Take 3 ounses of good salt peter beat a pound of bay salt beaten 1 large pint of comon salt 2 spoonefols of powder suger mix all well together: set it before a hot fier on a pewter dish tel it be scolding hot but not browne: take it scalding hot from ye fier by ladlefols as yu rub it in by degrese turne it & rub it over & over & cram all hols & cracks foll of salt when it is rubd rub all ye salt in: yn Lay it in a arthen dripin pan or tray: ye will be fit for nothing but ye same use after: Lay it with ye sorde side downe ward & clap ye scatrins of salt close one ye fleshey part cover it with a cloth & be sure to turne it evary outher & rub it all over with ye pickle & litle comon salt if it needs: at 14 or 15 days take it up & drane it a litle from ye pickle: yn rub ye fleshey part with ote meale & salt & hang it up it must be drid lasurely if it hang too hot it will rest To Salt 12 neats tongs Take 6 ounses of salt peeter baten very fine a pound of bay salt baten 2 spoonefolls of
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THIS IS A DUPLICATE OF PAGE 116 & ceep it in small beare & salt ye beare must not be biter & change ye pickle some times To Salt a midlin ham Take 3 ounses of good salt peter beat a pound of bay salt beaten 1 large pint of comon salt 2 spoonefols of powder suger mix all well together: set it before a hot fier on a pewter dish tel it be scolding hot but not browne: take it scalding hot from ye fier by ladlefols as yu rub it in by degrese turne it & rub it over & over & cram all hols & cracks foll of salt when it is rubd rub all ye salt in: yn Lay it in a arthen dripin pan or tray: ye will be fit for nothing but ye same use after: Lay it with ye sorde side downe ward & clap ye scatrins of salt close one ye fleshey part cover it with a cloth & be sure to turne it evary outher & rub it all over with ye pickle & litle comon salt if it needs: at 14 or 15 days take it up & drane it a litle from ye pickle: yn rub ye fleshey part with ote meale & salt & hang it up it must be drid lasurely if it hang too hot it will rest To Salt 12 neats tongs Take 6 ounses of salt peeter baten very fine a pound of bay salt baten 2 spoonefolls of
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