Sugar Cured Ham Loaf
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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 Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 12. The excerpt below is the record exactly as published.
SUGAR CURED HAM LOAF 1 pound raw ham, 2 beaten eggs, 1 cup dried crumbs, % teaspoon mustard, 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.