The art and mystery of curing, preserving... (1864 Book)

The art and mystery of curing, preserving... (1864 Book)

Postby wheels » Sun Jul 05, 2009 2:06 pm

The book "The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also the art of pickling and the preservation of fruits and vegetables. By J.R, 1864" is available on google books

Link to book

It makes an interesting read: not least the Leicestershire Spiced Bacon from my home County (which I have never seen or heard of!).

The Nitrate levels will require adjustment before use to meet modern curing standards.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12176
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Spuddy » Sun Jul 05, 2009 5:26 pm

Speaking of Nitrates:
The bacon recipe on Page 8 includes Saltpetre AND Sal Prunelle.
Odd, as these are both Potassium Nitrate. :shock:
Draco dormiens nunquam titillandus.
User avatar
Spuddy
Site Admin
 
Posts: 1306
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.


Return to Books,videos,manuals etc.

Who is online

Users browsing this forum: No registered users and 1 guest