Barbecued Ham
From The chafing-dish supper, 1894
This is extremely good.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
19Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.4 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 20. The excerpt below is the record exactly as published.
BARBECUED HAM. Cut rather thick slices of cold boiled ham, lay them in the blazer, and let them fry in their own fat. When they begin to crisp, draw them to the side of the dish, and add to the fat in the pan a table- spoonful of vinegar, a small teaspoonful of white sugar, a saltspoonful of mustard, and a little pepper.
Cook this with the app: pantry check, scaling, and the assistant.