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Edward Kidder cookbook, ca. 1700
Page 60
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When you eat ym. beat up some of ye pickle wth. good oil & garnish it wth. slicd lemon To Salt Hams & tongues. Take 3 or 4 gallons of water put it to 4 pd. of bay salt 4 pd. of white salt a pd. of peter salt a quarter of a pd. of salt peter 2 ounces of prannela salt & a pd. of brown sugar let it boyle a quarter of a hour scum it well wn. tis cold sever it from ye. bottome into ye. vessell you keep it in Let hams lye in this pickle 4 or 5 weeks. A [clod?] of dutch beef as long Tongues a fortnight. Collard beef 8 or 10 days Fry ym. in a stow or wood chimney
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When you eat ym. beat up some of ye pickle wth. good oil & garnish it wth. slicd lemon To Salt Hams & tongues. Take 3 or 4 gallons of water put it to 4 pd. of bay salt 4 pd. of white salt a pd. of peter salt a quarter of a pd. of salt peter 2 ounces of prannela salt & a pd. of brown sugar let it boyle a quarter of a hour scum it well wn. tis cold sever it from ye. bottome into ye. vessell you keep it in Let hams lye in this pickle 4 or 5 weeks. A [clod?] of dutch beef as long Tongues a fortnight. Collard beef 8 or 10 days Fry ym. in a stow or wood chimney
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