Recipe Manuscript

To Make Dryed Beef

Name: To Make Dryed Beef
Prep time: PTPT15M
Cook time: PTP3DT0H0M
Yield: 40
Cuisine: European
Ingredients: 1 whole beef brisket, approx. 9 kg; 225 g coarse sugar (demerara or turbinado as substitutes); 450 g large crystal non-iodized salt (bay salt or kosher salt); 56 g saltpeter (potassium nitrate; use sparingly — modern safety limit is much lower); 14 g salt of prunella (purified saltpeter; substitute with additional potassium nitrate or omit)

1800

From the treasured pages of Cookbook compiled in Camberwell, Surrey

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dinner Lunch Snack

Original Recipe • 1800

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Dryed Beef

"take a Brisket piece of Beef about 20 pound weight - then take half a pound of Corase suger one pound of bay salt two ounces of salt peter half and ounce of salt of pronelir beat the suger and salt together till you cant distinguish them Let it bye three weeks turning it Every Day then send it to be smoaked"

Note on the Original Text

The recipe was written in plain, almost conversational English with idiosyncratic spelling and a lack of punctuation—common practice in domestic manuscripts of the time. Measurements are given in vague household terms, assuming reader familiarity. Words like 'bay salt' refer to coarse salt, while 'salt of pronelir' is a mis-spelling of 'salt of prunella', an archaic term for refined saltpeter. Typical of the era, the directions are brief but rely on practical kitchen experience. This unpolished style reflects the handwritten nature of manuscript cookbooks, prioritizing utility over clarity or standardization.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook compiled in Camberwell, Surrey - Click to view recipe in book

Title

Cookbook compiled in Camberwell, Surrey (1800)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1800

Publisher

Unknown

Background

A charming manuscript cookbook from Camberwell, Surrey, this culinary treasure features 190 recipes penned between 1770 and 1772—ranging from recreated classics à la Hannah Glasse to secret family creations—all representing the finest traditions of British cookery. An additional section, hand-written by various scribes in the early 19th century, continues the journey through British gastronomy, making this a delicious window into past kitchens.

Kindly made available by

Penn State University Libraries

Historical Background of the Recipe

Learn about old traditions

This recipe comes from a hand-written British manuscript cookbook, partly compiled in Camberwell, Surrey, with content spanning roughly 1770–1830. The instructions represent an era when home preservation of meat was essential, predating the advent of refrigeration. Such recipes were practical household knowledge, designed to prepare large joints of meat for storage through the winter or periods when fresh supplies were scarce. The manuscript includes recipes copied from popular printed works like Hannah Glasse’s, reflecting how cookery knowledge circulated. This particular recipe hails from the period’s reliance on salting, sugaring, and smoking for long-term preservation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original cook would use a large sharp knife for butchering, a sturdy wooden or ceramic trough for curing, a stone or glass weight for pressing the meat down, and coarse salt and sugar kept in heavy crocks. During curing, the meat was turned daily by hand. For smoking, a traditional smokehouse or a hearth fitted with hooks and smoke channels would be employed, often burning hardwoods like oak or apple. No modern refrigeration was available, so a cold, well-ventilated pantry or cellar was vital.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

P3DT0H0M

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 whole beef brisket, approx. 20 lbs
8 oz coarse sugar (demerara or turbinado as substitutes)
1 lb large crystal non-iodized salt (bay salt or kosher salt)
2 oz saltpeter (potassium nitrate; use sparingly — modern safety limit is much lower)
0.5 oz salt of prunella (purified saltpeter; substitute with additional potassium nitrate or omit)

Instructions

To prepare dried beef in the fashion of late 18th-century England, procure a beef brisket weighing about 20 pounds.
Combine 8 ounces of coarse sugar, 1 pound of coarse, non-iodized salt (bay salt or kosher salt can be used), 2 ounces of saltpeter (potassium nitrate), and 0.5 ounces of 'salt of prunella' (purified saltpeter; simply use more potassium nitrate if unavailable).
Thoroughly mix the sugars and salts until uniform.
Rub this curing mixture all over the beef, massaging it into every crevice and ensuring an even coating.
Place the brisket in a non-reactive container and refrigerate (or set in a cool environment), turning the meat daily for three weeks to ensure even curing.
After curing, remove the beef and have it smoked gently until it achieves the desired dryness—typically over several days in a smoker or with liquid smoke.
Always handle saltpeter with care, as modern guidelines limit its use for safety reasons.
Adjust curing times and smoking based on your climate and taste preferences.

Estimated Calories

250 per serving

Cooking Estimates

You will need about 15 minutes to mix the cure and rub it on the beef. The meat should cure for three weeks, and then spend 2-4 days smoking until dry. Calories are estimated based on a typical 150g dried beef serving. This recipe makes about 40 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.