DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jane E. Hassler cookbook, June 1857

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Page 90

Sugar cure for hams Tillis
To every 80 lbs. of meat, allow 1pt. of fine salt (table) 3 oz. of Salt-peter mixed in as much syrup molasses as will make it the consistency of damp sugar. Rub this into your meat [real?] well and let it lay on a board or Table, in a cool place, about 24 hours. Then take a qt. of fine Table salt to the above quantity, and rub all the meat well, let it lay 14 days, then smoke

Keeping Sausage & Ribs.
To 50 lbs of sausage - take 1 lb of Sugar 4 qts of fine salt 3 tablespoons of Salt peter mix all together till well mixed - then put layer of the mixture - then of sausage so on till the vesil is full. then cover with a cloth then a board - and heavy press - if pickle don't  raise in 4 days put a little salt water on the pickle must cover then soak well before using Mrs Tillie Cooper.

Saving...

Sugar cure for hams Tillis To every 80 lbs. of meat, allow 1pt. of fine salt (table) 3 oz. of Salt-peter mixed in as much syrup molasses as will make it the consistency of damp sugar. Rub this into your meat [real?] well and let it lay on a board or Table, in a cool place, about 24 hours. Then take a qt. of fine Table salt to the above quantity, and rub all the meat well, let it lay 14 days, then smoke Keeping Sausage & Ribs. To 50 lbs of sausage - take 1 lb of Sugar 4 qts of fine salt 3 tablespoons of Salt peter mix all together till well mixed - then put layer of the mixture - then of sausage so on till the vesil is full. then cover with a cloth then a board - and heavy press - if pickle don't raise in 4 days put a little salt water on the pickle must cover then soak well before using Mrs Tillie Cooper.