Shredded Ham
From Left-overs made palatable, 1902
Presented as published in 1902. 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
780Calories
39 gProtein
51 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories780 kcal
Protein39 g
Carbohydrates51 g
Fiber0.6 g
Sugars45 g
Total Fat45 g
Saturated Fat14 g
Monounsaturated Fat19 g
Polyunsaturated Fat5 g
Cholesterol155 mg
Sodium2840 mg
Potassium844 mg
Calcium27 mg
Iron2.2 mg
Magnesium47 mg
Phosphorus377 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B122.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.3 mg
Folate3.6 mcg
Choline189 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 42. The excerpt below is the record exactly as published.
SHREDDED HAM \ tablespoon butter 5 tablespoons currant jelly Dash cayenne 4 tablespoons sherry 1 cup cold ham
Cook this with the app: pantry check, scaling, and the assistant.