Transcribe
Translate
Carr family cookbook, 1741-1753
Page 92
More information
digital collection
archival collection guide
transcription tips
To salt hams by Mrs Cottons receipt To a ham of thirty pounds & so in proportion 1 pound of bay salt, half a pound of common ditto, 2 ounces of salt petre, one ounce of black pepper, beat them altogether & sift them through a hair seive; rub your hams for 4 days turning them every day, then rub them with a pound & a half of treacle, turning them twice a week, for a month then [illegible] them into cold water & let them remain for twenty four hours if you store them they must be done as soon as you take them out of the water, wipeing them very [illegible] they must not be steep'd before you boil them
Saving...
prev
next
To salt hams by Mrs Cottons receipt To a ham of thirty pounds & so in proportion 1 pound of bay salt, half a pound of common ditto, 2 ounces of salt petre, one ounce of black pepper, beat them altogether & sift them through a hair seive; rub your hams for 4 days turning them every day, then rub them with a pound & a half of treacle, turning them twice a week, for a month then [illegible] them into cold water & let them remain for twenty four hours if you store them they must be done as soon as you take them out of the water, wipeing them very [illegible] they must not be steep'd before you boil them
Szathmary Culinary Manuscripts and Cookbooks
sidebar
