Transcribe
Translate
Jenny Patterson cookbook, May 24, 1880
Page 35
More information
digital collection
archival collection guide
transcription tips
To Cure Hams 8 lbs. salt; 1 lb. sugar 4 oz. saltpetre, Mix the salt, sugar and saltpetre together and rub thoroughly into the Hams. Place them in a tub and let them lie for three or four weeks. [Hallie's?] Rolls. Take some of the sponge of the bread after it has been made almost stiff enough to make into loaves. Add piece of butter the size of an egg. 1 egg or the whites of two a little sugar.
Saving...
prev
next
To Cure Hams 8 lbs. salt; 1 lb. sugar 4 oz. saltpetre, Mix the salt, sugar and saltpetre together and rub thoroughly into the Hams. Place them in a tub and let them lie for three or four weeks. [Hallie's?] Rolls. Take some of the sponge of the bread after it has been made almost stiff enough to make into loaves. Add piece of butter the size of an egg. 1 egg or the whites of two a little sugar.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
