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7. Fill baking dish with pudding mixture. (To make "whey," a sweet clear liquid that would be used as a sauce, add another cup or two of cold milk on top of the pudding before it goes into the oven.)

8. Bake 1 hour at 350 degrees.

9. For sauce, blend a stick of softened butter with 1/2 cup sugar or brown sugar.

Serve before or with the meat at a large af­ternoon "dinner." The butter-sugar sauce would be melted onto a mound of pudding, or the whey ladled over it in a bowl.


This recipe would have been used in the fall and winter slaughter of cattle and pigs respectively, but I place it here so you can make your own pickled beef and pork for the bean recipes that would have been more important in early spring. In winter some cuts could be frozen or refrigerated in a barrel of snow, but most beef and pork, and some mutton and fish, were preserved by salting or pickling and brought out for daily use. Even in cities, salt pork and corned beef were cheaper than fresh meat and more widely used.

This pickle recipe is from the 1825 The Family Receipt Book, containing Thirty Valuable and Simple Receipts . . . , by "A Long­-Island Farmer." The quantities given would cure a barrel of meat, so I have a given a one-twelfth-size recipe, suitable for a full brisket of beef or five pounds of country spareribs. Knickerbocker pickle shows the developing American sweet tooth, later ex­pressed in sugar-cured hams and sweet glazes for baked corned beef or ham. The "Long­-Island Farmer" is among the first American authors to print a list of ingredients in a column as we do today.

“The following Receipt is making pickle for beef or pork, is strongly recommended to the adoption of those who pickle beef and pork for family use.

Persons in the trade who adopt it will find a ready sale. It has been used by many families in this city and always approved.


6 gallons water,

9 lbs. salt, coarse and fine mixed, 3 lbs, Brown Sugar,

3 oz. salt petre [sodium nitrate, optional],

1 oz. pearl-ash [substitute baking soda],

1 gallon molasses.

In making a larger or smaller quantity of pickle, the above proportions are to be observed. Boil and skim these ingredients well, and when cold, put them over the beef or pork."

Yield: Enough for a full brisket of beef or 5 pounds of spareribs

2-1/2 cups ( 3/4 pound) kosher salt or pick­ling salt

1 cup lightly packed down (1/4 pound) brown sugar

1-1/2 teaspoons (1/4 ounce) sodium nitrite


1/2 teaspoon (1/12 ounce) baking soda

1-1/3 cups molasses

2-3 pound flat-cut brisket, or 12 country spareribs

Equipment: Deep plastic or enamel or pottery bowl or bucket, clean stones to weight meat, refrigerator space

1. Put 2 quarts of water into a soup pot and measure in the other ingredients.


Copyright 2003, 2004 by Mark H. Zanger. Remember, there is no copyright on recipes or other common household formulae, but copyright and fair use laws do apply to selection of recipes and cultural-historical commentary.