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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 71
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not to use any red powder, or anything but fine whitening. (Mrs Ferris) Receipt for curing Hams Take two ounces of your petre, two ounces salt [parviella?] pounded very fine, rub the Ham and let it lye twenty four hours, then take a quart of water, three pound day salt, and two pounds of can sugar, boil it and skim it till it is very clear, and pour in boiling on the Hams, rubbing it well and trimming it every day, for fifteen days, [smoke?] it with saw dust stable dung
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not to use any red powder, or anything but fine whitening. (Mrs Ferris) Receipt for curing Hams Take two ounces of your petre, two ounces salt [parviella?] pounded very fine, rub the Ham and let it lye twenty four hours, then take a quart of water, three pound day salt, and two pounds of can sugar, boil it and skim it till it is very clear, and pour in boiling on the Hams, rubbing it well and trimming it every day, for fifteen days, [smoke?] it with saw dust stable dung
Szathmary Culinary Manuscripts and Cookbooks
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