Settlers Pickle For Hams~ Cheeks~ & Should Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
================== Information file ==================
Fourteen pounds of good salt, half a pound of salpetre, two quarts of
molasses or four pounds of coarse brown sugar, with water enough to
dissolve the salt, and a pint of good beer or of vinegar, if you
command either. Bring this liquor to a boil, and scum off all the
impurities that may rise to the surface. When cold, pour this over
your hams,which should be cold, but not frozen. The addition of
pepper, allspice, and cloves is made by some who like a high flavour
to the hams. The hams should remain in this pickle six or eight
weeks; being turned and basted every two or three days, and then hung
in the smoke house. The best woods for smoking are: sugar maple
chips, hickory, birch, corn cobs, white ash, and beech. Wehn removed
from the smoke house, sew each ham in any old linen or cotton cloth,
and if you give this covering a coating of whitewash, with a
whitewash brush, it well preserve it from the flies.
Origin: The Canadian Settlers Guide, written in 1855
Title: SEVEN BEAN SOUP
Categories: Digest, Sept.
Yield: 1 Servings
4 c Dried Beans (as many types
As you can find, but try to
Include adzuki and anasazi
1 ts Fresh grated ginger
2 To 3 large onions, chopped
1 ts Lemon pepper
3 tb B-B-Q sauce
3 ts Chopped green chili
3 Cloves garlic, chopped
1 28 oz & 1 16 oz can crushed
Tomatoes
1 1/2 ts Chili powder
6 tb Ketchup
6 Stalks celery, chopped
Wash, pick over, and soak beans in water to cover by 2 inches,
overnight. In the morning, drain & rinse the beans. Return to pot
with 18 cups cold water. Add ginger, and bring to a full boil. Reduce
to active simmer & Cook until tender, 1 1/2 to 2 hours. Add remaining
ingredients. Bring to a boil, lower heat and simmer 3 hours more.
Stir and add water as needed. If you can wait until its completely
done, youll have plenty to freeze, and it freezes well.
From:.. Fatfree Digest [Volume 10
Issue 37], Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
Fourteen pounds of good salt, half a pound of salpetre, two quarts of
molasses or four pounds of coarse brown sugar, with water enough to
dissolve the salt, and a pint of good beer or of vinegar, if you
command either. Bring this liquor to a boil, and scum off all the
impurities that may rise to the surface. When cold, pour this over
your hams,which should be cold, but not frozen. The addition of
pepper, allspice, and cloves is made by some who like a high flavour
to the hams. The hams should remain in this pickle six or eight
weeks; being turned and basted every two or three days, and then hung
in the smoke house. The best woods for smoking are: sugar maple
chips, hickory, birch, corn cobs, white ash, and beech. Wehn removed
from the smoke house, sew each ham in any old linen or cotton cloth,
and if you give this covering a coating of whitewash, with a
whitewash brush, it well preserve it from the flies.
Origin: The Canadian Settlers Guide, written in 1855
Title: SEVEN BEAN SOUP
Categories: Digest, Sept.
Yield: 1 Servings
4 c Dried Beans (as many types
As you can find, but try to
Include adzuki and anasazi
1 ts Fresh grated ginger
2 To 3 large onions, chopped
1 ts Lemon pepper
3 tb B-B-Q sauce
3 ts Chopped green chili
3 Cloves garlic, chopped
1 28 oz & 1 16 oz can crushed
Tomatoes
1 1/2 ts Chili powder
6 tb Ketchup
6 Stalks celery, chopped
Wash, pick over, and soak beans in water to cover by 2 inches,
overnight. In the morning, drain & rinse the beans. Return to pot
with 18 cups cold water. Add ginger, and bring to a full boil. Reduce
to active simmer & Cook until tender, 1 1/2 to 2 hours. Add remaining
ingredients. Bring to a boil, lower heat and simmer 3 hours more.
Stir and add water as needed. If you can wait until its completely
done, youll have plenty to freeze, and it freezes well.
From:
Issue 37], Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Source from luhu.jp
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