Recipe Manuscript

To Preserve Fresh Salmon

Name: To Preserve Fresh Salmon
Prep time: PTPT30M
Cook time: PTPT20M
Yield: 8
Cuisine: European
Ingredients: 2 kg fresh salmon; 50 g coarse sea salt (for boiling water); 45 g white sea salt (for preserving, approx. 15 g per layer); 15 g black peppercorns (ground or crushed, approx. 5 g per layer); 3 g ground mace (approx. 1 g per layer); 3 g whole cloves (approx. 1 g per layer); 10-15 bay leaves (2-3 per layer); 500 ml white wine vinegar (or enough to fully cover the fish)

1693

From the treasured pages of Receipt book of Jane Staveley

Written by Jane Staveley

Renaissance (1400 - 1700)European Intermediate Dinner Lunch Snack

Original Recipe • 1693

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Preserve Fresh Salmon

"Cut your Salmon in two large peices and boyle it well, putting in a handfull of salt into the kettle, when it is well boyled take it out, and lay it peice by peice upon a clean table untill it be cold. (whatsoever vessell or cask it is put into it must be well cleansed) then get some white salt, pepper, mace, cloves, & bay leaves, and upon every row of the fish, as you lay it in the cask, strow a little of the salt, and these spices with a few of the bay leaves in every row, the whole the pepper powdered, and when it is all laid in so, fill the vessell or cask with white wine vinegar, and so it will be preserved, in ten days you may eat of it."

Note on the Original Text

Early modern English cookery recipes were often written as narrative instructions rather than precise formulas, assuming the reader had existing kitchen knowledge. Quantities are given with rough terms ("handfull", "row", "a little"), reflecting the experienced cook's reliance on eyes and hands rather than scales and measures. Spelling, punctuation, and grammar in this recipe echo the 17th-century style—look out for terms like "boyle" for 'boil', "peice" for 'piece', and "vessell" for 'vessel'. Practical advice about cleanliness, choice of vessel, and even window for when the dish may be eaten ("in ten days you may eat of it") all speak to the priorities of food safety and variety in the early modern kitchen.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Jane Staveley - Click to view recipe in book

Title

Receipt book of Jane Staveley (1693)

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

Writer

Jane Staveley

Era

1693

Publisher

Unknown

Background

Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This salmon preservation recipe hails from late 17th-century England, found in the personal recipe book of Jane Staveley. At the time, fresh produce like salmon had to be preserved for use throughout the year, particularly in landlocked households or during Lent. Vinegar, salt, and spices like mace and cloves were luxury items, indicating that this recipe was intended for a household of means and social standing. Recipes from this period often reflect the growing trade in spices and the increasing presence of imported commodities like vinegar. The detailed preservation process shows both an understanding of food safety and a desire for flavorful, long-lasting foods during an era before reliable refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

To make this dish historically, a large iron or brass cauldron set over a hearth would have been used for boiling the salmon. The salmon would be cooled on a scrubbed wooden table or carved slab. Preservation would take place in wooden barrels, stoneware jars, or lead-glazed pottery, all painstakingly cleaned to avoid spoilage. A pestle and mortar would be used for grinding pepper and spices, and a sharp knife for making clean cuts of the fish. The vinegar would likely be homemade or sourced from a local merchant, stored in a ceramic jug.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

20 mins

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

4.4 lbs fresh salmon
1.75 oz coarse sea salt (for boiling water)
1.6 oz white sea salt (for preserving, approx. 0.5 oz per layer)
0.5 oz black peppercorns (ground or crushed, approx. 0.18 oz per layer)
0.1 oz ground mace (approx. 0.04 oz per layer)
0.1 oz whole cloves (approx. 0.04 oz per layer)
10-15 bay leaves (2-3 per layer)
2 cups white wine vinegar (or enough to fully cover the fish)

Instructions

Begin by taking a large, fresh salmon (about 4.4 lbs), and cut it into two sizable fillets.
Bring a large pot of water to a rolling boil and add a generous handful (about 1.75 oz) of coarse sea salt to season the water.
Add the salmon pieces to the boiling water and cook until fully cooked through, which will take roughly 15-20 minutes depending on thickness.
Remove the salmon gently and lay the pieces flat on a clean surface or large tray.
Allow them to cool completely.
Now, taking a sterilized glass or ceramic container (or food-safe plastic tub), layer the cooled salmon pieces.
Between each layer, sprinkle a mixture of 0.5 oz white salt, 1 heaped teaspoon (0.18 oz) ground black pepper, 1/2 teaspoon (0.04 oz) ground mace, 1/2 teaspoon (0.04 oz) whole cloves, and a few bay leaves (2-3 per layer).
Once all layers are done, pour in enough white wine vinegar (at least 2 cups) to fully cover the fish.
Seal and let it rest for 10 days in the refrigerator before eating.
This method provides a gently pickled, spicy preserved salmon reminiscent of its 17th-century origins.

Estimated Calories

350 per serving

Cooking Estimates

Preparing the salmon and assembling the ingredients should take around 30 minutes. Cooking the salmon takes about 20 minutes. This dish yields 8 servings, each with approximately 350 calories, based on the amount of salmon and ingredients used.

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.