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Pickled Salmon Recipe from 1763 Recipe

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This recipe for Pickled Salmon Recipe from 1763 is from The Wilder We Get-- The Better We Eat !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Bonless. Skin-On Salmon Steaks (fillets whole)
Directions:
Directions:
This recipe is written in the language of 1763 English. "Scale your salmon, split it down the back, and take out the back bone: then, with a Cloth, wipe off all the Blood, and then cut it into Junks (chunks) af about four or five inches thick. Put on you Pot of Water, making it sharp with Salt, and when it boils put in your junks of Salmon, and let them boil for twenty three Minutes. Then take it off the Fire and let it cool. Make a Pickle with two ounces of Allspice, two ounces of black Pepper, and one Gallon of Vinegar, which boil, and into which, when cold, put an handfull of Salt. Place the Salmon in a Keg and, when the salt is dissolved, pour the Pickle upon the Salmon. After it has stood one night in this manner, strain off the Oyl that may have risen to the Top, to prevent its acquiring a strong taste, then, head up the Keg.
Number Of Servings:
Number Of Servings:
serves four
Preparation Time:
Preparation Time:
This recipe takes one or more days
Personal Notes:
Personal Notes:
This printing is purely to read only I would suggest a modern version one of which is published in this book.

 

 

 

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