SALTPETRE, or Niter

is a Nitrate of Potassium. It is the principal ingredient in gunpowder and has various other industrial as well as medicinal uses. It is valuable in meat preserving, as the use of small quantities in the curing of hams, bacon, corned beef, sausages, etc., imparts or retains an attractive red color. The principal importations are from India, where the crude product is secured, as in other Eastern countries, by lixiviation of the earth containing it. It is also made artificially by treatment of the nitrates resulting from the mixture of animal refuse, etc., with quicklime.

added by the pass

Recipes that use saltpetre

14 dishes across the Historical Foodie library call for saltpetre.

The Epicurean · 12

No. 1316 Corned Round Bottom, Top, English Style Noix de Boeuf Salee Ecarlate a l'Anglaise
No. 15 Brine Saumure
No. 1583 Calves' Tongues a la Flamande Langues de Veau a la Flamande
No. 1657 Sheep's Tongues, Ecarlate with Spinach Langues de Mouton Ecarlate aux Epinards
No. 1797 Quarter of Pork Valenciennes Quartier de Porc a la Valenciennes
No. 2430 Pressed Corn Beef Boeuf Presse a l'Ecarlate
No. 2608 Red Beef Tongues, Smoked Langues de Boeuf Ecarlate Fumees
No. 2609 Red Beef Tongues with Jelly Langues de Boeuf Ecarlate a la Gelee
No. 2618 Wild Boar's Head, Decorated Hure de Sanglier Decoree
No. 3191 Moscovite of Strawberries Moscovite aux Fraises
No. 3432 To Pack Sorbetieres or Freezers in Ice Pour Sangler les Sorbetieres
No. 69 Chopped Forcemeat for Country Sausages with Sage Farce Hachis pour Saucisses de Campagne a la Sauge

Cooking in Old Créole Days · 2

Brisket of Beef
Daube Glacée Mme. Eustis, Mère