Jellied Ham
From The cult of the chafing dish, 1904
A soothing light supper dish.
Presented as published in 1904. 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 cult of the chafing dish (1904) by Frank Schloesser, page 6. The excerpt below is the record exactly as published.
Jellied Ham. Now for exercise number two, which I have christened Jellied Ham, and commend as a dish very unlikely to go wrong in the manipulation. Get your flame steady and true, and put a small walnut of butter In the dish. When it is fluid, add a good dessert-spoonful of red currant jelly, a liqueur glass of sherry, and three drops of Tabasco sauce. Drop into PRELIMINARIES 23 this simmering mixture a few slices of cold boiled ham cut thin and lean
Cook this with the app: pantry check, scaling, and the assistant.