Ham Pie
From Carolina cookery from Quaker kitchens, 1924
A good way to use the last of a baked or boiled ham.
Presented as published in 1924. 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
397Calories
16 gProtein
23 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories397 kcal
Protein16 g
Carbohydrates23 g
Fiber0.8 g
Sugars1.2 g
Total Fat37 g
Saturated Fat7.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol404 mg
Sodium382 mg
Potassium162 mg
Calcium64 mg
Iron2.5 mg
Magnesium19 mg
Phosphorus205 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1.2 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate75 mcg
Choline297 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.
HAM PIE (A good way to use the last of a baked or boiled ham) Cut ham from bone and stew with a little water. Make pastry as for chicken pie using two crusts. Put in ham with gravy in which it was boiled. Season with pepper and butter and also add a sliced hard boiled egg or two
Cook this with the app: pantry check, scaling, and the assistant.