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Ham a la Maddre (Jambon a la Madere)
From Cookery for every household, 1914
Serves 1
Champagne can be used instead of Madeira.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 395. The excerpt below is the record exactly as published.
Ham a la Maddre (Jambon a la Madere) Boil a small ham of 5 or 6 lbs. or a piece of ham as directed in Recipe 1006. While still hot, remove the skin and surplus fat and place it on a tin or fireproof dish. Pour 2 or 3 glasses of Madeira over the ham and sprinkle it well with flour
Cook this with the app: pantry check, scaling, and the assistant.