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Deviled Ham
From Miss Parloa's kitchen companion, 1887
Serves 1
This dish is suitable for breakfast, luncheon, or tea.
Presented as published in 1887. 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
634Calories
53 gProtein
4 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein53 g
Carbohydrates3.6 g
Fiber1.3 g
Sugars0.7 g
Total Fat44 g
Saturated Fat20 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol189 mg
Sodium2202 mg
Potassium961 mg
Calcium51 mg
Iron4 mg
Magnesium83 mg
Phosphorus686 mg
Zinc6.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C1.1 mg
Vitamin A196 mcg
Vitamin E1.9 mg
Vitamin K2.8 mcg
Vitamin B60.8 mg
Vitamin B121.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate23 mcg
Choline214 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 148. The excerpt below is the record exactly as published.
Deviled Ham. Use for this dish half a pound of raw ham, cut in thin slices, one table-spoonful of dry mustard, one of vinegar, 284 MISS PARLOA'S KITCHEN COMPANION. two of melted butter, a quarter of a teaspoonful of cay- enne, and a slight dredging of flour
Cook this with the app: pantry check, scaling, and the assistant.