Boiled Ham
From Blue Ribbon cook book, 1905
Serve with mustard, spiced vinegar, catsup, or pickles.
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 20. The excerpt below is the record exactly as published.
Boiled Ham—To boil a ham it must first be thoroughly washed and scraped in warm water containing a little Blue Ribbon baking soda
Cook this with the app: pantry check, scaling, and the assistant.