Devilled Ham
From The encyclopaedia of practical cookery, 1892
Serves 4
Tartar sauce is sometimes served with this dish.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 44. The excerpt below is the record exactly as published.
Devilled Ham. — Cut some thin slices of Ham, spread them with mustard mixed with oil and vinegar, put them in a baking-dish, and cook in the oven. Boil some potatoes, mash them
Cook this with the app: pantry check, scaling, and the assistant.