Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 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
- two pounds of meat take three ounces saltpetre
- four ounces brown sugar
- one pint fine salt
- two quarts fine salt
- three ounces saltpetre
Directions
To two pounds of meat take three ounces saltpetre, four ounces brown sugar, one pint fine salt. Mix well together. Rub the meat thoroughly all over, and lay it by for twenty - 18 273
four hours, then salt it down in an open tub, or on a shelf, to let it drain, with two quarts fine salt. Let it lie fifteen days, then hang it up. If you prefer to put it in pickle, do so after it has lain four or five days.