To do up Cold Ham

Name: To do up Cold Ham
Ingredients: i slice of white bread; half-a-pint of milk; i egg well beaten; pieces of both fat and lean ham

From Hilda's diary of a Cape housekeeper, 1902

This is a nice dish for luncheon.

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

299Calories

17 gProtein

26 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories299 kcal

Protein17 g

Carbohydrates26 g

Fiber0.7 g

Sugars14 g

Total Fat14 g

Saturated Fat6.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol215 mg

Sodium307 mg

Potassium470 mg

Calcium391 mg

Iron1.9 mg

Magnesium43 mg

Phosphorus379 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.7 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water263 g

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 77. The excerpt below is the record exactly as published.

To do up Cold Ham. — Take pieces of both fat and lean and pound in a mortar (or pass through a mincing-machine), add to them i slice of white bread boiled in half-a-pint of milk and i egg well beaten

Cook this with the app: pantry check, scaling, and the assistant.