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Devilled Ham
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
588Calories
41 gProtein
13 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories588 kcal
Protein41 g
Carbohydrates13 g
Fiber3.5 g
Sugars19 g
Total Fat42 g
Saturated Fat15 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.1 g
Omega-30 g
Cholesterol140 mg
Sodium2849 mg
Potassium1010 mg
Calcium37 mg
Iron3 mg
Magnesium58 mg
Phosphorus406 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C9.6 mg
Vitamin A260 mcg
Vitamin E4.3 mg
Vitamin K10 mcg
Vitamin B61.1 mg
Vitamin B122.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate16 mcg
Choline189 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 53. The excerpt below is the record exactly as published.
Devilled Ham. Use either the knuckle or any odd bits remaining. Cut off all dark or hard bits, and see that at least | of it is fat. Chop very fine, almost to a paste. For a pint of this, make dressing of 1 even table- spoonful sugar, 1 even teaspoonful mustard, 1 saltspoonful cayenne pepper, 1 teacup good vinegar
Cook this with the app: pantry check, scaling, and the assistant.