Deviled Ham
From The easiest way in housekeeping and cooking, 1881
The root of a boiled tongue can be prepared in the same way.
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
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 86. 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 finel}^ as possible, reducing it almost to a paste. For a pint-bowl of this, make a dressing as follows : — One even tablespoonful of sugar ; one even teaspoonful of ground mustard ; one saltspoonful of cayenne pepper ; one spoonful of butter ; one teacupful of boiling vinegar
Cook this with the app: pantry check, scaling, and the assistant.