Ham in Chafing Dish

Name: Ham in Chafing Dish
Ingredients: half a teaspoonful of butter; two tablespoonfuls of fruit jelly; a dash of cayenne; a tablespoonful of sherry

From Luncheon, 1888

Presented as published in 1888. 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

134Calories

0 gProtein

29 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories134 kcal

Protein0.2 g

Carbohydrates29 g

Fiber0.4 g

Sugars20 g

Total Fat1.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol5.2 mg

Sodium14 mg

Potassium45 mg

Calcium9.5 mg

Iron0.2 mg

Magnesium3 mg

Phosphorus9.4 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C3.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate4.4 mcg

Choline4.1 mg

Caffeine0 mg

Water23 g

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 23. The excerpt below is the record exactly as published.

Ham in Chafing Dish. — Put into a chaf- ing-dish half a teaspoonful of butter ; light the lamp, and when the butter melts add tAvo table- spoonfuls of fruit jelly, and a dash of cayenne ; simmer, and add a tablespoonful of sherry

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