Fried Country Ham
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
368Calories
0 gProtein
0 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories368 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.6 g
Cholesterol39 mg
Sodium7.1 mg
Potassium2.4 mg
Calcium7.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline20 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 50. The excerpt below is the record exactly as published.
FRIED COUNTRY HAM Cut ham and trim, then roll with rolling pin. Place 3 table- spoons of lard in frying pan, place ham in pan, turn often to keep from becoming hard, fry until brown. • Pour grease into bowl. Set pan back on stove, pour 1 cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.