Estimated Nutrition (whole recipe, rough)
107
Calories
0g
Protein
0g
Fat
28g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- two ounces of saltpetre
- half pound of brown sugar
- one pint of barrel salt
- two tongues
- one teacup of molasses
Directions
1
For two tongues, make a brine of two ounces of saltpetre, half pound of brown sugar, one pint of barrel salt, one teacup of molasses, water enough to cover them. Let them stand in a crock, well kept under the brine, for ten days. When ready to use, boil two or three hours ; skin and eat cold. This brine can be used as long as it keeps sweet, and is good to keep hams or dried beef in.
2
53 i MEATS.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive