DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Emily Netuzed recipe book, August 1874

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Page 49

Lady [Peyton's?] Recipe for curing Ham [illegible?]
Rub 1/2 lb of Saltpetre into two [Halves?]. the [following day [dipobe?] 1 lb of bay Salt of 1 1/2 lb of cause Sugar in 3 Pints of [slate?] [Fhoug?] Beer with 2 Oz of bruised juniper Berries. [Now?] this boiling hot [over?] the [Hams?]. turn & rub them every day with this Pickle for 3 [weeks?] - then [hang?] [illegible] in wood Smoke for a month
Indian [Hump?]
Soak it in salt water [drained?] every other day for 10 days, then bake it in a Slow [balm?] in Paste with a Marinade of vegetables to flavor it (without vinegar) the following day to be [glutty?] stewed & served up with or without Sauerkraut.
[illegible] C.
Medlar Jelly
Boil [meddars?] in water enough to cover them (like or not) tilt them [become] a Pulp, then [Enjow?] them [tat's?] a [Jelly] Bay I let the juice [come?] off. Add 3/4 lb lump Sugar to each [hint?] of juice & boil for 1/2 hour. Stirring constantly.

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Lady [Peyton's?] Recipe for curing Ham [illegible?] Rub 1/2 lb of Saltpetre into two [Halves?]. the [following day [dipobe?] 1 lb of bay Salt of 1 1/2 lb of cause Sugar in 3 Pints of [slate?] [Fhoug?] Beer with 2 Oz of bruised juniper Berries. [Now?] this boiling hot [over?] the [Hams?]. turn & rub them every day with this Pickle for 3 [weeks?] - then [hang?] [illegible] in wood Smoke for a month Indian [Hump?] Soak it in salt water [drained?] every other day for 10 days, then bake it in a Slow [balm?] in Paste with a Marinade of vegetables to flavor it (without vinegar) the following day to be [glutty?] stewed & served up with or without Sauerkraut. [illegible] C. Medlar Jelly Boil [meddars?] in water enough to cover them (like or not) tilt them [become] a Pulp, then [Enjow?] them [tat's?] a [Jelly] Bay I let the juice [come?] off. Add 3/4 lb lump Sugar to each [hint?] of juice & boil for 1/2 hour. Stirring constantly.