Estimated Nutrition (whole recipe, rough)
9
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six pounds of common salt
- four ounces of saltpetre
- eight ounces of treacle
- two ounces of salprunella
- five successive mornings
- salt
- thyme
- allspice
Directions
1
To six pounds of common salt, add four ounces of saltpetre, eight ounces of treacle, two ounces of salprunella, winter savory, bay-leaves, thyme, marjoram, and a good table-spoonful of allspice, bruise all these things well together, and thoroughly rub them over and into the hams, _with very clean hands_. The rubbing-in must be repeated four or five successive mornings, and the hams must remain in this pickle for ten days longer.
By Charles Elme Francatelli ·
Recipe sourced from
gutenberg