Deviled Ham
From The easiest way in housekeeping and cooking, 1881
Can be prepared with the root of a boiled tongue in the same way. If storing, pack in jars and pour melted butter over.
Presented as published in 1881. 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
119Calories
1 gProtein
14 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein1.4 g
Carbohydrates14 g
Fiber0.7 g
Sugars13 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium5.6 mg
Potassium45 mg
Calcium29 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.8 mcg
Choline6.7 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 134. The excerpt below is the record exactly as published.
Deviled Ham. For this purpose, use either the knuckle or any odds and ends remaining. Cut off all dark or hard bits, and see that at least a quarter of the amount is fat. Chop as finely as possible, reducing it almost to a paste. For a pint-bowl of this, make a dressina: as follows : — 276 HOUSEHOLD HINTS. One even tablespoonful of sugar ; one even teaspoonful of ground mustard ; one saltspoonful of Cayenne pepper ; one teaeupful of good vinegar
Cook this with the app: pantry check, scaling, and the assistant.