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Ham Salad

Name: Ham Salad
Yield: 1 servings
Ingredients: equal in quantity to one chicken; four eggs; one tea-spoonful of pepper; two tea-spoonfuls of dry mustard; half a table-spoonful of sugar; one tea-spoonful of salt; one table-spoonful of celery-seed; one-half pint of vinegar

From The new Kentucky home cook book, 1884

Serves 1

Fresh celery is best; if used, take one stalk.

Presented as published in 1884. 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

457Calories

33 gProtein

12 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories457 kcal

Protein33 g

Carbohydrates12 g

Fiber1.3 g

Sugars9 g

Total Fat26 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol761 mg

Sodium2830 mg

Potassium430 mg

Calcium144 mg

Iron3.6 mg

Magnesium54 mg

Phosphorus474 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D4.6 mcg

Vitamin C0.4 mg

Vitamin A299 mcg

Vitamin E2.5 mg

Vitamin K4.7 mcg

Vitamin B60.4 mg

Vitamin B122.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.9 mg

Folate99 mcg

Choline618 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 64. The excerpt below is the record exactly as published.

HAM SALAD. Take scraps of cold boiled ham, equal in quantity to one chicken, and chop it fine. Boil four eggs hard, chop the whites fine, mash the yelks, adding to them one tea-spoonful of pepper, two tea-spoonfuls of dry mustard, half a table- spoonful of sugar, one tea-spoonful of salt, and one table- spoonful of celery-seed. Mix in slowly one-half pint of vinegar

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