Scalloped Ham
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
1218Calories
88 gProtein
20 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1218 kcal
Protein88 g
Carbohydrates20 g
Fiber0.4 g
Sugars36 g
Total Fat85 g
Saturated Fat33 g
Monounsaturated Fat40 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol298 mg
Sodium6096 mg
Potassium1909 mg
Calcium345 mg
Iron4.5 mg
Magnesium105 mg
Phosphorus997 mg
Zinc10 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.3 mg
Vitamin K0.5 mcg
Vitamin B61.7 mg
Vitamin B125.7 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)19 mg
Folate29 mcg
Choline364 mg
Caffeine0 mg
Water510 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 20. The excerpt below is the record exactly as published.
SCALLOPED HAM 2 c. finely chopped ham 1 c. chopped hard-boiled eggs v2 tsp. mustard Pepper to taste Mix with 1 c. white sauce, cover top with buttered bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.