Scalloped Ham
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 213. The excerpt below is the record exactly as published.
SCALLOPED HAM POTATOES BAKED GREEN PEAS CREAM OF FRUITS SPONGE CAKE Scalloped Ham Cut 4 potatoes into thin slices. Chop finely i onion, 2 carrots, and i bunch parsley. Cover the bottom of a but- tered baking, dish with a layer of potatoes, over this a layer of the mixed chopped vegetables. Season with salt and pepper, then add a >< -pound slice of ham cut into 3 or 4 pieces. Proceed as before, using another slice of ham for the top. Add 2 c milk
Cook this with the app: pantry check, scaling, and the assistant.