Transcribe
Translate
English cookbook, 1700
Page 48
More information
digital collection
archival collection guide
transcription tips
How to [?] hams. take six of your largest hams and make the pickle for 'em as follows, take as much clear water as you think will cover 'em and boyle it with one pound of salt peter and three pound of bay salt, boyle it till it will bear an egge, and if you think it will not be strong enough put in a handfull of ordinary salt and when you find it tis strong enough take it from the fire and let it stand till it be cold then put in the hams and let them lye in it three weeks.
Saving...
prev
next
How to [?] hams. take six of your largest hams and make the pickle for 'em as follows, take as much clear water as you think will cover 'em and boyle it with one pound of salt peter and three pound of bay salt, boyle it till it will bear an egge, and if you think it will not be strong enough put in a handfull of ordinary salt and when you find it tis strong enough take it from the fire and let it stand till it be cold then put in the hams and let them lye in it three weeks.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
