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Penelope Pemberton cookbook, Dec. 19, 1716
Page 143
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Anther way to Salt a midlin ham Aprovd Take 4 ounses of good salt peter finely beaten a pint & halfe of comon salt 2 spoonefolls of powder suger mix all well together yn rube ye ham extrordenary well with it over & over & all ye hols & cracks tel yu have rubd all in yn Lay it flat in an earthen dripinpan which will be good for nothng after but ye same use & sprinkle ye scaterins over: it must be layd with ye sord side downe Lay a cloth or peper over ye pan Let it ly so all night or 2 if it be cold wether yn rub ye ham all over with ye pickle yn stroke it of into ye pan with yr hand yn take it out & rube it all over & over with a pint & halfe of comon salt rub all cracks & hols & crame ym foll of salt if yu have not salt anoufe take some more Lay it flat in ye pot with ye sord side downeward clap a litle salt on ye fleshey part: cover ye pan with paper be sure to torne it evary outher day & rube it well with ye pickle & a litle comon salt if yu think it wants not elce: at 14 or 15 days end take it out of ye pickle Let it drane yn rub ye fleshey part with ote meale & salt mixt: yn hange it up to drie slowely: thos yu may salt swins heads when bod & bacon & take proporshonable of salt & saltpeter to ye meat
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Anther way to Salt a midlin ham Aprovd Take 4 ounses of good salt peter finely beaten a pint & halfe of comon salt 2 spoonefolls of powder suger mix all well together yn rube ye ham extrordenary well with it over & over & all ye hols & cracks tel yu have rubd all in yn Lay it flat in an earthen dripinpan which will be good for nothng after but ye same use & sprinkle ye scaterins over: it must be layd with ye sord side downe Lay a cloth or peper over ye pan Let it ly so all night or 2 if it be cold wether yn rub ye ham all over with ye pickle yn stroke it of into ye pan with yr hand yn take it out & rube it all over & over with a pint & halfe of comon salt rub all cracks & hols & crame ym foll of salt if yu have not salt anoufe take some more Lay it flat in ye pot with ye sord side downeward clap a litle salt on ye fleshey part: cover ye pan with paper be sure to torne it evary outher day & rube it well with ye pickle & a litle comon salt if yu think it wants not elce: at 14 or 15 days end take it out of ye pickle Let it drane yn rub ye fleshey part with ote meale & salt mixt: yn hange it up to drie slowely: thos yu may salt swins heads when bod & bacon & take proporshonable of salt & saltpeter to ye meat
Szathmary Culinary Manuscripts and Cookbooks
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