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Ham With Currant Jelly and Port Wine
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
A rich and flavorful dish.
Presented as published in 1913. 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
380Calories
6 gProtein
40 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories380 kcal
Protein6.2 g
Carbohydrates40 g
Fiber2.1 g
Sugars26 g
Total Fat27 g
Saturated Fat2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat15 g
Cholesterol18 mg
Sodium111 mg
Potassium193 mg
Calcium33 mg
Iron1 mg
Magnesium49 mg
Phosphorus135 mg
Zinc1 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate4.5 mcg
Choline11 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 25. The excerpt below is the record exactly as published.
Ham With Currant Jelly and Port Wine. Slice ham into chips; broil them lightly. Put a large piece of butter into a chafing dish, and as it melts rub in a heaping tablespoon of flour and cook thoroughly. Add a glass of currant jelly, stirring briskly, and then a tumbler of port wine. When it boils add the ham chips and a cup of blanched walnuts
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