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Boiled Ham
From The new home cook book, 1896
Serves 10
Serve cold; use leftovers for sandwiches or an omelet.
Presented as published in 1896. 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
As published
This recipe was extracted from The new home cook book (1896), page 49. The excerpt below is the record exactly as published.
boiled ham and chop it very fine, mix it with a dressing composed of one dessert spoon of mustard, two of oil, one raw egg beaten very light, a little salt and pepper; cut and spread the bread very thin. HAM SANDWICHES. Mrs. W. Butterfield. Chop fine some cold boiled ham, a little fat with the lean ; add tongue and chicken also chopped fine ; make a dressing of one-half a pound of butter, three tablespoons of salad oil, three of mustard, the yolk of one egg, and a little salt ; mix well together and spread over the meat smoothly on thin slices of bread. Very nice. TRAVELING LUNCH. Mrs. J. L. B. Chop sardines, ham and a few pickles quite fine ; mix VALUABLE RECIPES. 117 with mustard, pepper, catsup, salt and vinegar ; spread between bread nicely buttered. This is to be cut cross- wise, like jelly cake. BOILED HAM. Mrs. C. Waggoner, Toledo. Take a ham weighing about eight or ten pounds ; soak it for twelve or twenty-four hours in cold water ; then cover it with boiling water, add one pint of vinegar, two or three bay-leaves, a little bunch of thyme
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Cook this with the app: pantry check, scaling, and the assistant.