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Deviled Ham Sandwiches
From The Henderson cook book, 1914
Serves 1
Can add mayonnaise for creaminess.
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
788Calories
58 gProtein
3 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories788 kcal
Protein58 g
Carbohydrates2.5 g
Fiber0.1 g
Sugars0.4 g
Total Fat59 g
Saturated Fat19 g
Monounsaturated Fat21 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol533 mg
Sodium2462 mg
Potassium966 mg
Calcium70 mg
Iron4.3 mg
Magnesium54 mg
Phosphorus772 mg
Zinc6.9 mg
Copper0.3 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C2 mg
Vitamin A222 mcg
Vitamin E4.8 mg
Vitamin K7.4 mcg
Vitamin B60.9 mg
Vitamin B122.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate58 mcg
Choline488 mg
Caffeine0 mg
Water186 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 25. The excerpt below is the record exactly as published.
DEVILED HAM SANDWICHES. One cup cold boiled ham, or canned deviled ham, yolks of 2 hard-boiled eggs, 1 teaspoon lemon juice, ^ teaspoon mus- tard, 3 teaspoons melted butter. Chop the ham fine. Rub the yolks of the eggs smooth with the butter, mix with the ham, mustard and lemon juice, and season to taste, adding, if desired, some mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.