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Frizzled Ham
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 36. The excerpt below is the record exactly as published.
FRIZZLED HAM Shave uncooked ham as thin as paper, fat and lean together; put in a frying pan over a quick fire; stir constantly until it begms to broT\Ti and curl. Add several tablespoons of boiling water
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