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Cold Boiled Ham with Cream Sauce
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. Charles Myers.
Presented as published in 1921. 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
730Calories
32 gProtein
89 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein32 g
Carbohydrates89 g
Fiber5 g
Sugars14 g
Total Fat26 g
Saturated Fat9.6 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat5 g
Omega-30.1 g
Cholesterol395 mg
Sodium995 mg
Potassium572 mg
Calcium425 mg
Iron7.2 mg
Magnesium77 mg
Phosphorus521 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D3.5 mcg
Vitamin C0.6 mg
Vitamin A204 mcg
Vitamin E1.2 mg
Vitamin K7.5 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.7 mg
Folate170 mcg
Choline337 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 134. The excerpt below is the record exactly as published.
2 tbls. milk. 4 hard boiled eggs. 1 cup cream sauce. 2 cups bread crumbs. Chop ham fine; slice eggs; grease dish, covering the bottom with about 1/3 of bread crumbs; then add layers of eggs, ham, cream sauce and crumbs. Cover top with crumbs moistened with butter, and pour milk in around top. Bake in moderate oven 20 minutes. Make cream sauce of 1 tbls. butter or bacon grease. 1 tbls. flour. 1 cup milk. 1 tbls. onion juice
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