Deviled Ham
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 251. The excerpt below is the record exactly as published.
DEVILED HAM. — Deviled ham affords a most satisfactory method of utilizing remnants of cold boiled ham. Allow Yz of fat to Yz of lean; chop the meat as finely as possible and to every qt. of it allow 1 tablespoon of wihite sugar, 1 teaspoon of dry mustard, 1 saltspoon of cayenne, J^ cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.