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Shredded Ham, Currant Jelly Sauce
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1051Calories
56 gProtein
159 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1051 kcal
Protein56 g
Carbohydrates159 g
Fiber8.8 g
Sugars106 g
Total Fat27 g
Saturated Fat7.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.5 g
Cholesterol145 mg
Sodium2729 mg
Potassium1577 mg
Calcium76 mg
Iron5.8 mg
Magnesium106 mg
Phosphorus722 mg
Zinc6.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1.9 mcg
Vitamin C21 mg
Vitamin A520 mcg
Vitamin E8.1 mg
Vitamin K21 mcg
Vitamin B61.4 mg
Vitamin B121.6 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate38 mcg
Choline243 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 131. The excerpt below is the record exactly as published.
SHREDDED HAM, CURRANT JELLY SAUCE V4 tablespoon butter Few grains cayenne 1 cup currant jelly V4 cup sherry 1 cup cold, cooked ham, cut in small strips
Cook this with the app: pantry check, scaling, and the assistant.