sal-prunelle

Updated: May 9, 2025

Make a pickle of a quart of strong beer, half a pound of treacle, an ounce of coriander seed, two ounces of juniper berries, an ounce of pepper, the same quantity of allspice, an ounce of saltpetre, half an ounce of sal-prunelle, a handful of common salt, and a head of shalot, all pounded or cut fine. Boil these together for a few minutes, and pour them over the ham.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Pound an ounce and a half of saltpetre, the same quantity of bay salt, half an ounce of sal-prunelle, and a pound of the coarsest sugar. Mix these well, and rub them into each ham every day for four days, and turn it. If a small one, turn it every day for three weeks: if a large one, a week longer, but it should not be rubbed after four days.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families