Ham and Cheese Loaf
From The Wilson cook book, 1941
Presented as published in 1941. 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 Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 7. The excerpt below is the record exactly as published.
Ham and Cheese Loaf Sliced boiled delicatessen ham. Layer of grated cheese. Make a paste of prepared mustard and tomato catsup. Spread paste on slice of ham, then layer of cheese, and alternate with as many layers as desired. Stick together with toothpicks. Put in loaf pan and set in stove until cheese melts. Take out, cool and put in ice box over night. Slice thin when ready to use. Use about 12 slices ham and 1% |b. cheese
Cook this with the app: pantry check, scaling, and the assistant.