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Herbert Beaver and Edward C. Lowe cookbook, 1765-1939
Page 73
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To make Scorbutic Juices Liverwort, Black currant leaves, Dwarf Elder, Coltsfoot, Maden Hair, Elecampane To make Bacon Salt your side of pork with common salt and let it remain 2 or 3 day's then drain the brine from it and take 2 ozs of salt petre do of sal-prunel a Qr of a lb of Bay salt 5 or six handfuls of common salt with one lb of course sugar when mixed altogether must be rubbed into the pork until it seems almost dissolved leave the spine downward turn it once a week letting lie 3 weeks in pickle, then dry or smoke it as you like. N.B. You may add to the ingredients as much cochineal as will lie on a shilling - it will improve the color.
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To make Scorbutic Juices Liverwort, Black currant leaves, Dwarf Elder, Coltsfoot, Maden Hair, Elecampane To make Bacon Salt your side of pork with common salt and let it remain 2 or 3 day's then drain the brine from it and take 2 ozs of salt petre do of sal-prunel a Qr of a lb of Bay salt 5 or six handfuls of common salt with one lb of course sugar when mixed altogether must be rubbed into the pork until it seems almost dissolved leave the spine downward turn it once a week letting lie 3 weeks in pickle, then dry or smoke it as you like. N.B. You may add to the ingredients as much cochineal as will lie on a shilling - it will improve the color.
Szathmary Culinary Manuscripts and Cookbooks
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