Devilled Ham
From The Dudley book of cookery and household recipes, 1909
Serve with a curry sauce.
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
145Calories
7 gProtein
0 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein6.8 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat13 g
Saturated Fat2.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat6.5 g
Omega-30.7 g
Cholesterol23 mg
Sodium379 mg
Potassium119 mg
Calcium3.9 mg
Iron0.4 mg
Magnesium6.6 mg
Phosphorus82 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A2.2 mcg
Vitamin E0.5 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate1.6 mcg
Choline31 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 58. The excerpt below is the record exactly as published.
DEVILLED HAM MIX sufficient plain mustard with salt, black pepper, cayenne pepper, a few drops of Wor- cester sauce, water, and one tablespoonful of mayonnaise to make a paste thicker than ordinary mustard when mixed. Have thin slices of fat cooked ham
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