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Deviled Ham with Puree of Potato
From Cooking for profit, 1886
Serves 1
Sweet potato is better for the puree.
Presented as published in 1886. 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
76Calories
3 gProtein
5 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein2.9 g
Carbohydrates5.5 g
Fiber0.2 g
Sugars0.2 g
Total Fat4.7 g
Saturated Fat1.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.8 g
Cholesterol11 mg
Sodium364 mg
Potassium84 mg
Calcium5.5 mg
Iron0.2 mg
Magnesium5.4 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.8 mg
Vitamin A0.9 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.4 mcg
Choline22 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 226. The excerpt below is the record exactly as published.
Deviled Ham with Puree of Pfoato. Thin slices ham half the size that are used for breakfast will do for this. Spread them with French mustard, largely di- luted with oil and vinegar, or with com- mon mustard as if for sandwiches, lay in a pan and cook them in the oven. Dish a spoonful of mashed potato (sweet po- tato is better) and a slice of the deviled ham
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