Broiled Ham
From Cookery for beginners, 1884
Broiled ham is appetizing and should be served immediately.
Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 12. The excerpt below is the record exactly as published.
Broiled Ham. Cut even slices from a cold boiled ham. Divide these into oblong pieces about an inch and a half in width
Cook this with the app: pantry check, scaling, and the assistant.