Grated Ham
From Buckeye cookery, 1892
Serves 4
A nice relish for sandwiches.
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 Buckeye cookery (1892), page 211. The excerpt below is the record exactly as published.
GRATED Ham isone of the nicest relishes for supper or lunch, or for sand- wiches. Cuta good-sized piece from the thickest portion of a boiled ham, trim off the fat, grate the lean part, and putin the center of a platter; slice some tiny slips of the fat and place around the edge, together with some ten- der hearts of lettuce-heads
Cook this with the app: pantry check, scaling, and the assistant.