To Make Beef or Pork Pickle

[ To Make Beef or Pork Pickle ] Anthony Allaire

Contributors
Contributor Role
Compiler
Contributor Name
Anthony Allaire

Date: The manuscript is dated 1780-1795. | 1780/01/01 to 1795/12/31

Publication Format
Manuscript

Type
Food

Ingredients
beef
pork
water
salt
brown sugar
sal-prunella

Source: Anthony Allaire. Diary and Order Book.
Institution: New Brunswick Museum Archives and Research Library | Source Origin: Beverley Robinson Papers | Sublocation: Anthony Allaire. Diary and Order Book. | Reference: S 37A F 19

Description

This recipe is on page 55 and has been pasted into the middle of the notebook. Image courtesy of New Brunswick Museum Archives and Research Library. The recipe was also recorded by Garret Clopper.


Images
Transcription

To Make Beef or Pork Pickle

To 4 Galns of Water add 6 lb Salt, 1/4 lb

sal. Prunella, and 1/2 lb Coarse brown

sugar. boil it well, and strain it,

when cold, put in the Meat, and

keep it well covered. boil up the 

Pickle again as often as you find

it Necessary---

Annotations
sal. Prunella
Defined by the OED as "Fused nitre cast into cakes or balls" to be used in medicines or curing.