Marion King Schlefer Recipe Collection, 1793-1826 (inclusive). A/S339, Folder 3, Schlesinger Library, Radcliffe Institute, Harvard University, Cambridge, Mass.

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The only Method, I make use of for my smoke'd beef is to rub it well with fine salt. mixt with salt Petre, some allum. pounded fine. not much, a good deal of coarse sugar, it will make a pickel of itself turn it in its, pickel every other day. in twelve Days, wash it and hang it in your smoak houses. I have no perticular rule for the ingredients I do it to my own judgment. the remaining ^pickel boil & schym very well, when cold.. I Put what beef I choose for my Table into it, it will keep all Summer

to cure Beef

2. Teacups of sugar. 2. Ditto of molasses_ 2 c. of Butter, 2. Teaspoonful of pearlash Dissolved in a cup of milk, 2. Table spoonful of ginger _ 5 Eggs _ one nutmeg _ one pound and a half of Currants, it must be mixed as thick as pound cake _ it takes an hour, and a half to bake it must be done with a slow fire _

Mrs [?]. Receipt for Ginger Cake - with fruit