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Cookery manuscript, Reading, England
Page 25
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To cure Hams - Mrs. Crang For a ham of twenty pounds - one pound of Salt, half a pound of Bay Salt, a quarter of a pound of Salt Petre, two ounces of black pepper, one pound & half of treacle, the treacle to be added the third day - & to remain a month in pickle To preserve Cucumbers - Take fine young Gherkins of various sizes, put them into a stone jar, cover them well with vine leaves, fill the jar with spring water and cover it close, let it stand near the fire, so as to be quite warm for fourteen days, then take them out and throw them into spring water - you are not to regard the color, or smell, take them from the water put them into your preserving pan, cover'd well with vine leaves and fill'd
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To cure Hams - Mrs. Crang For a ham of twenty pounds - one pound of Salt, half a pound of Bay Salt, a quarter of a pound of Salt Petre, two ounces of black pepper, one pound & half of treacle, the treacle to be added the third day - & to remain a month in pickle To preserve Cucumbers - Take fine young Gherkins of various sizes, put them into a stone jar, cover them well with vine leaves, fill the jar with spring water and cover it close, let it stand near the fire, so as to be quite warm for fourteen days, then take them out and throw them into spring water - you are not to regard the color, or smell, take them from the water put them into your preserving pan, cover'd well with vine leaves and fill'd
Szathmary Culinary Manuscripts and Cookbooks
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