Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Water | 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
- four gallons of water
- seven pounds of salt
- four ounces of saltpetre
- one pint of molasses
- one pound of brown sugar
- one hundred pounds take four gallons of water
- salt
Directions
Rub the hams well with salt, then pack in tub. To one hundred pounds take four gallons of water, seven pounds of salt ; boil well and skim, when cold, add four ounces of saltpetre, one pint of molasses, and one pound of brown sugar, boil and skim. When cold put over the meat, and if not enough, add water to cover. Weight them heavy enough to keep them under the brine from four to six weeks.