Potted Ham
From The encyclopaedia of practical cookery, 1892
Serves 6
Keeps for months.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 52. The excerpt below is the record exactly as published.
Potted Ham. — Cut all the meat from the remains of a boiled Ham, and chop it very fine, taking care to remove all outside pieces and gristle ; pound it to a paste, measure it, and to each pint mix in 1 teaspoonful of mixed mustard and a small pinch of cayenne, and if the Ham is very lean, 1 table-spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.