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![Virginia style ham. [...] did Mrs. Mark Bristol. [...]ze when she baked Virginia style. a couple of hams for friends a few years ago that would eventually develop into a lucrative business for her. The flavor of the hams so intrigued the friends that they passed the word on to others and as a result Mrs. Bristol now bakes thousands of hams every year in her kitchen on fashionable Massachusetts Avenue and ship them to all parts of the world. Even the Duke of Windsor is now one of her best customers. It takes Mrs. Bristol four days to prepare a ham according to her specially formulate recipe. It is first soaked and simmered for days and then while baking, it is sprinkled with cloves, pineapple and basted with sherry, brandy or applejack. The hams are originally obtained from a special farm in Virginia where they have been smoked in the real Dixie manner. Mrs. Bristol frequently inspects the ham while is it in the simmering process. Her Virginia cook and first assistant, Mamie, holds the lid](https://cache.getarchive.net/Prod/thumb/cdn4/L3Bob3RvLzE5MzcvMDEvMDEvdmlyZ2luaWEtc3R5bGUtaGFtLWRpZC1tcnMtbWFyay1icmlzdG9sLXplLXdoZW4tc2hlLWJha2VkLXZpcmdpbmlhLXN0eWxlLWEtNjQwLmpwZw%3D%3D/40/31/webp "Virginia style ham. [...] did Mrs. Mark Bristol. [...]ze when she baked Virginia style. a couple of hams for friends a few years ago that would eventually develop into a lucrative business for her. The flavor of the hams so intrigued the friends that they passed the word on to others and as a result Mrs. Bristol now bakes thousands of hams every year in her kitchen on fashionable Massachusetts Avenue and ship them to all parts of the world. Even the Duke of Windsor is now one of her best customers. It takes Mrs. Bristol four days to prepare a ham according to her specially formulate recipe. It is first soaked and simmered for days and then while baking, it is sprinkled with cloves, pineapple and basted with sherry, brandy or applejack. The hams are originally obtained from a special farm in Virginia where they have been smoked in the real Dixie manner. Mrs. Bristol frequently inspects the ham while is it in the simmering process. Her Virginia cook and first assistant, Mamie, holds the lid")
Hams reifen jetzt in 6 bis 10 Wochen. College Park, Md. 27. Oktober. Um den scharfen, scharfen, kitschigen Geschmack des mageren Fleisches zu erhalten, der für südländischen Schinken so charakteristisch ist, muss der Schinken nicht mehr etwa ein Jahr gereift werden. Die Maryland Experiment Station, University of Maryland, hat in Zusammenarbeit mit dem US-Landwirtschaftsministerium ein Verfahren entwickelt, mit dem es möglich ist, einige dieser charakteristischen Geschmacksrichtungen in relativ kurzer Zeit - 6 bis 10 Wochen - in Schinken herzustellen, indem man sie bei Temperaturen von 107 F bis 125 F in speziell konstruierten Brutkästen hält. 1). Der erste Schritt in diesem Prozess ist die gründliche Reifung der Schinken, wobei für jedes Pfund Schinken drei Tage vorgesehen sind. Herr F. D. Carroll von der Maryland Experiment Station wird mit ein paar der Schinken gezeigt, nachdem sie geheilt wurden.
Zusammenfassung
Picryl description: Public domain image of catering, dinner table arrangement, caterer, restaurant, food, free to use, no copyright restrictions.
Tags
Datum
01/01/1937
Mitwirkende
Harris & Ewing, photographer
Lage
College Park (Md.), 38.98056, -76.93694
Quelle
Library of Congress
Copyright-info
No known restrictions on publication.
