"To make the best Bacon"
Goodness, how I love the good folks at Project Gutenberg for unearthing such dusty, salty little gems.
To make the best Bacon
To each ham put one ounce saltpetre, one pint bay salt, one pint
molasses, shake together 6 or 8 weeks, or when a large quantity is
together, bast them with the liquor every day; when taken out to dry,
smoke three weeks with cobs or malt fumes. To every ham may be added a
cheek, if you stow away a barrel and not alter the composition, some
add a shoulder. For transportation or exportation, double the period
of smoaking.
American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables
by Amelia Simmons, an American Orphan - 1796
To receive the most sizzling bacon updates right off the grill, subscribe to our bacon-centric RSS feed: http://www.aolfoodblog.com/category/bacon/rss.xml
1796 Bacon Recipe | Bacon Cotton Candy | Guilty Pleasures: Bacon | Fast Food Review: The Baconator | Product Alert: Bacon Chocolate Bar
Comments [0]
Add your comments
Please keep your comments relevant to this blog entry. Email addresses are never displayed, but they are required to confirm your comments.
When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.
To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put up to 3 URLs in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
