Transcription
CATALOG NUMBER VC 2443 E
OBJECT NAME recipe
DATE
AUTHOR
RECIPIENT
MEDIUM paper, ink
PEOPLE Mr McCormick
PLACES
KEYWORDS receipt to preserve meat, beef, ham,
Receipt to preserve Meat (Beef) –
4 Gallon good water 1 ½ [lb] Brown Sugar / 2 oz Salt petre _ 9 [lb] Common Salt _ Boil / and skim until clear - and then let it grow / cold. Rub your meat lightly with fine salt / and let it stand 24 hours to draw off the / blood. Then cover it with this pickle __ /
The Pickle should be boiled every 2 or 3 / Months adding 2 oz of Sugar and ½ [lb] of / Common Salt
For Hams
To 4 Hams 1 /12 [lb] Muscovado Sugar ½ [lb] salt / petre and as much [pork] salt pounded / fine as you think sufficient to preserve / the Ham _ Let them lay one Month / in this salt having been well Rubbed / with it and then drain’d for smoaking
– Mr Mc Cormicks Receipts –
[END OF PAGE 1]
[LABEL]
Receipt for
Preserving meatTranscriber
Kathryn AlexanderLanguage
English
