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Deviled Ham
From The new Kentucky home cook book, 1884
Serves 8
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
Nutrition per serving
259Calories
11 gProtein
1 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein11 g
Carbohydrates0.7 g
Fiber0.2 g
Sugars3.1 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol87 mg
Sodium707 mg
Potassium209 mg
Calcium16 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus120 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A100 mcg
Vitamin E1.2 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate7.4 mcg
Choline68 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 29. The excerpt below is the record exactly as published.
DEVILED HAM. Chop cold ham very fine, mix with one pint of the meat half a cupful of melted butter, one table-spoonful of salad oil, one table-spoonful of ground mustard, the yelk of one egg
Cook this with the app: pantry check, scaling, and the assistant.