Frizzled Ham

Name: Frizzled Ham
Ingredients: half a pound of rather fat ham; half a tablespoon of butter; half a tablespoon of vinegar; the same of dry mustard; three drops of Tabasco; enough boiling water to cover the meat

From The cult of the chafing dish, 1904

Presented as published in 1904. 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

1365Calories

19 gProtein

1 gCarbs

148 gFat

Full nutrition (33 nutrients)

Calories1365 kcal

Protein19 g

Carbohydrates1.3 g

Fiber0.6 g

Sugars0.3 g

Total Fat148 g

Saturated Fat52 g

Monounsaturated Fat68 g

Polyunsaturated Fat15 g

Cholesterol211 mg

Sodium1417 mg

Potassium407 mg

Calcium32 mg

Iron1.8 mg

Magnesium38 mg

Phosphorus402 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0.1 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.3 mg

Folate12 mcg

Choline5.6 mg

Caffeine0 mg

Water74 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 24. The excerpt below is the record exactly as published.

Frizzled Ham. Do you think you would like Frizzled Ham ? I do ; and this is how I cook it. Start with half a pound of rather fat ham in thin slices. Put half a tablespoon of butter in the pan, and when very hot add the ham. As soon as it begins to curl at the edges, dust the slices with drj^ flour, which will soon turn brown. Turn the lamp down and keep simmering. Now mix in a bowl half a table- spoon of vinegar and the same of dry mustard. Pour it over the ham, add enough boiling water to cover the meat, put in three drops of Tabasco

Cook this with the app: pantry check, scaling, and the assistant.