Name: Coating for Smoked Sausage
Ingredients: 10 gallons (40 liters) of 98% pure grain alcohol; 14 pounds (6.35 kg) of good quality white shellac; 4 to 5 gallons (15 to 19 liters) of hot water; 5% boracic acid; 10% aqua ammonia; 60% water

Coating for Smoked Sausage

Ingredients

10 gallons (40 liters) of 98% pure grain alcohol
14 pounds (6.35 kg) of good quality white shellac
4 to 5 gallons (15 to 19 liters) of hot water
5% boracic acid
10% aqua ammonia
60% water

Directions

The book gives no oven temperature. The 120°F (49°C) in the steps was added when the recipe was transcribed, as a starting point.

Dissolve 14 pounds of white shellac in 10 gallons of alcohol.
Apply the coating with a brush to the smoked sausage.
For a cheaper dip, mix 5% boracic acid, 10% aqua ammonia, and 60% water, and heat until dissolved.
Add 4 to 5 gallons of hot water to the mixture and use at 120°F (49°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.