Ham
From The Dudley book of cookery and household recipes, 1909
A Chicago recipe.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 35. The excerpt below is the record exactly as published.
Boil the ham till well cooked. Take it out of the water and drain till cold. When cold remove the outside skin and make slight incisions in the fat on the top of ham with a knife. Sprinkle three or four tablespoonsful of powdered moist sugar over the top of the ham. Roast in oven for twenty minutes, basting about every five minutes with a pint of cooking sherry
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