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Fried Ham with Cream Gravy
From The Pattern cook-book, 1890
Serves 1
A simpler gravy can be made by adding hot water to the fat in the pan.
Presented as published in 1890. 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
290Calories
9 gProtein
17 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein8.8 g
Carbohydrates17 g
Fiber0 g
Sugars12 g
Total Fat21 g
Saturated Fat8.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol42 mg
Sodium93 mg
Potassium376 mg
Calcium301 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus255 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline59 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 84. The excerpt below is the record exactly as published.
a spoonful of pork drippings should be used. When the ham is nicely browned, place it on a platter, and add a cupful of milk to the fat in the pan. When this boils, thicken it to a cream with a table-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.