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Deviled Ham
From The Cook County cook book, 1912
Serves 1
Recipe contributed by Mrs. D. E. Gentry.
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
Nutrition per serving
675Calories
54 gProtein
16 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein54 g
Carbohydrates16 g
Fiber7.5 g
Sugars2.8 g
Total Fat46 g
Saturated Fat21 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.3 g
Omega-30.2 g
Cholesterol189 mg
Sodium2387 mg
Potassium1409 mg
Calcium73 mg
Iron5.3 mg
Magnesium94 mg
Phosphorus699 mg
Zinc6.5 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.8 mcg
Vitamin C19 mg
Vitamin A705 mcg
Vitamin E8.8 mg
Vitamin K22 mcg
Vitamin B61.4 mg
Vitamin B121.6 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)15 mg
Folate35 mcg
Choline216 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 233. The excerpt below is the record exactly as published.
DEVILED HAM. — Mix 1 tablespoon of mustard, 1 of vinegar. 2 of melted butter, a dash of cayenne, spread the mixture on both sides of meat, sprinkl-e Yz lb. raw ham
Cook this with the app: pantry check, scaling, and the assistant.