Broiled Ham
From Domestic science, principles and application, 1914
Boiled ham sliced about 3/4 inch thick and broiled is very good, but more expensive.
Presented as published in 1914. 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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 74. The excerpt below is the record exactly as published.
Broiled Ham Method. — Soak thin slices of ham one hour in lukewarm water or milk
Cook this with the app: pantry check, scaling, and the assistant.