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Jane Lymburner cookbook, Jan. 2, 1817
Page 57
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Receipt for curing hams 1 pound of yellow dock if dry and 2 lbs if green 1 pound of Dandelion if dry & two if green 1/2 pound of sassaparilla 2 ounces of thoroughwort Steep the above in two gallons of water until the liquor is reduced to one gallon. With the liquor put 6 pounds of white sugar and heat it until it boils up once then strain it. To this after it is cool add 1 1/2 pints
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Receipt for curing hams 1 pound of yellow dock if dry and 2 lbs if green 1 pound of Dandelion if dry & two if green 1/2 pound of sassaparilla 2 ounces of thoroughwort Steep the above in two gallons of water until the liquor is reduced to one gallon. With the liquor put 6 pounds of white sugar and heat it until it boils up once then strain it. To this after it is cool add 1 1/2 pints
Szathmary Culinary Manuscripts and Cookbooks
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