Relish (Ham)
From The National home cook book, 1900
Presented as published in 1900. 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
1238Calories
60 gProtein
10 gCarbs
105 gFat
Full nutrition (34 nutrients)
Calories1238 kcal
Protein60 g
Carbohydrates9.9 g
Fiber0 g
Sugars0.6 g
Total Fat105 g
Saturated Fat46 g
Monounsaturated Fat37 g
Polyunsaturated Fat8.7 g
Omega-30.1 g
Cholesterol844 mg
Sodium3171 mg
Potassium1056 mg
Calcium179 mg
Iron4.5 mg
Magnesium63 mg
Phosphorus735 mg
Zinc6.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E2.2 mg
Vitamin K3.3 mcg
Vitamin B60.9 mg
Vitamin B123.6 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)10 mg
Folate73 mcg
Choline605 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from The National home cook book (1900), page 50. The excerpt below is the record exactly as published.
RELISH (Ham)—Take one cupful of minced ham, three’ hard boiled eggs and one-half cupful of cream. Put the cream on to scald in a double boiler, mash two of the egg yolks with a little of the cold cream and chop the whites. Stir the ati into the hot cream, add minced ham and egg whites and salt and pepper to taste
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