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York Ham with Spinach
From The thorough good cook, 1895
Serves 1
Some cooks boil the ham in champagne, but this is not recommended.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 128. The excerpt below is the record exactly as published.
York Ham with Spinach (Jambon d'Yorck auz :^pinards). Scrape and trim the ham, and put it in a large pan or pot with enough cold water to make it swim. Add a couple of carrots, onions, celery, a dozen cloves, mace, thyme, and bay-leaves
Cook this with the app: pantry check, scaling, and the assistant.