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Deviled Ham
From The Henderson cook book, 1914
Serves 3
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
Nutrition per serving
492Calories
69 gProtein
6 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein69 g
Carbohydrates6.4 g
Fiber2.3 g
Sugars2.3 g
Total Fat19 g
Saturated Fat6.1 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol157 mg
Sodium4620 mg
Potassium1294 mg
Calcium39 mg
Iron3.2 mg
Magnesium69 mg
Phosphorus731 mg
Zinc6.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2.1 mcg
Vitamin C6.4 mg
Vitamin A173 mcg
Vitamin E3.1 mg
Vitamin K6.7 mcg
Vitamin B61.8 mg
Vitamin B122.6 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate21 mcg
Choline260 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 12. The excerpt below is the record exactly as published.
DEVILED HAM. Two pounds ham chopped to a paste, 1 cup vinegar, 1 teaspoon mustard, 1 teaspoon sugar, 1 saltspoon cayenne pep- pe
Cook this with the app: pantry check, scaling, and the assistant.