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English cookbook, 1750-1780
Page 1
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To make a Ham of a Lag of Pork To a Leg of 8 pd take a qart of stale Beer half a pd of Common Slt one Ounce of Salt Petre, 2 ounces of Bag Salt half a pd of Coarse Sugar Mix them together, and boil it, when Cold put the Leg in, and Keep it the Pickle 18 Days turning it every Day, then take it out and hang it to dry where there is Wood Smoke apen et is dry if yor Keep it long hang it in a damp Place and it will Make it Eat tender when et is boild put a tim ken Fag in the fapper NB Let the Lag have some Comnon Salt Batd in t o it 2 day before it es put in
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To make a Ham of a Lag of Pork To a Leg of 8 pd take a qart of stale Beer half a pd of Common Slt one Ounce of Salt Petre, 2 ounces of Bag Salt half a pd of Coarse Sugar Mix them together, and boil it, when Cold put the Leg in, and Keep it the Pickle 18 Days turning it every Day, then take it out and hang it to dry where there is Wood Smoke apen et is dry if yor Keep it long hang it in a damp Place and it will Make it Eat tender when et is boild put a tim ken Fag in the fapper NB Let the Lag have some Comnon Salt Batd in t o it 2 day before it es put in
Szathmary Culinary Manuscripts and Cookbooks
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