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English cookbook, 1700
Page 39a
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To make Hams 39 Beat your ham with a roleing Pin 'till the flesh is very soft, then take two ounces of salt Petre finely powder'd & rub all over the ham, let it lye a Day & a Night, if your ham is large take two pound & half of Common salt, one pound of bownest sugar mix it & salt your ham with it, let it lie in the pickle fourteen days. turn it & rub it it in the pickle every two days, if your ham is small, two pound of salt & three quarters of a pound of sugar is enough & to let it lie in the Pickle but ten days. hang him in the Chimney & when dry keep him in a Dry Place Lady Dacir A Rice Pudding Take a quarter of a pound of Rice, near a pint of Milk mix ye Rice with a little of the Milk Cold, & set the rest to boyl & when it rises stir in your rice & let it boyl 'till it is very thick, then take it off & stir in three ounces of butter, four Eggs with two whites, some Nutmeg, a spoonful of Rose-Water some Cinnamon & sugar to your taste, an hour will boyl it, you must not let your Pot cease boiling, if it does you will not get the Pudding whole out of the bag Mrs Vaughan
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To make Hams 39 Beat your ham with a roleing Pin 'till the flesh is very soft, then take two ounces of salt Petre finely powder'd & rub all over the ham, let it lye a Day & a Night, if your ham is large take two pound & half of Common salt, one pound of bownest sugar mix it & salt your ham with it, let it lie in the pickle fourteen days. turn it & rub it it in the pickle every two days, if your ham is small, two pound of salt & three quarters of a pound of sugar is enough & to let it lie in the Pickle but ten days. hang him in the Chimney & when dry keep him in a Dry Place Lady Dacir A Rice Pudding Take a quarter of a pound of Rice, near a pint of Milk mix ye Rice with a little of the Milk Cold, & set the rest to boyl & when it rises stir in your rice & let it boyl 'till it is very thick, then take it off & stir in three ounces of butter, four Eggs with two whites, some Nutmeg, a spoonful of Rose-Water some Cinnamon & sugar to your taste, an hour will boyl it, you must not let your Pot cease boiling, if it does you will not get the Pudding whole out of the bag Mrs Vaughan
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