Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup of cider
- 2 cups strained tomatoes
- 1 cup of bread crumbs
- 2 cups of water
- a slice of ham from 4 to 5 inches thick -- boil 15 minutes
- half cover the ham
- 12 bruised cloves
- 1 egg all the pulverized sugar that will mix smooth
- 33 baked ham
- 1 egg
- 1 tsp
- 6 lbs
- 3 bay leaves
- 1 large onion sliced
- 3 tbs
- 2 tbs
- 1 tbs
- 4 eggs beaten
- 1 onion
- 1 heaping tsp
- one thin slice as broad as possible
- cloves
- allspice
- pepper
- salt
- vinegar
Directions
Get a hickory-cured ham. Soak it overnight, change the water in the morning and soak until noon. Boil, al- lowing 20 minutes to a pound. Change the water once. In second water put enough to half cover the ham, and add 1 cup of cider or sherry. Take out, make incisions, put in 12 bruised cloves. Make a paste of brown sugar moistened with cider and well peppered. Spread on ham. Put in the oven. Bake 15 minutes, basting with weak sherry or sweet cider. Take out, cover or sprinkle lightly with bread crumbs and bake 10 minutes. Serve as a roast.
Mrs. William De la Barre.
A DELICIOUS METHOD OF COOKING HAM Procure a slice of ham from 4 to 5 inches thick — boil 15 minutes, pour off the water, put fresh water, again boil 15 minutes, pour off water; stir into the yolk of 1 egg all the pulverized sugar that will mix smooth; remove the rind from ham and smooth this paste of egg and sugar over the top; fill the ham with cloves stuck in. Bake one hour. Just try this — good cold or hot. You can use slice of ham three inches thick if you wish. Mrs. M. B. Lewis.
BAKED HAM. Slice of ham 1} or 2 inches thick; yolk of 1 egg; 1 tsp. mustard; whole cloves; brown sugar; J cup vinegar; \ cup water. Parboil the ham three times; then while it is still hot stick whole cloves about an inch apart in both sides of ham. To the beaten yolk of the egg add 1 tsp. mus- tard and enough brown sugar to make a thick paste. Spread this mixture on both sides of ham and let stand several hours. About half an hour before the ham is to be served place it in an earthen baking dish with § cup water and \ cup vinegar. Turn ham several times and baste frequently. If necessary add more water when it is baking. Serve the gravy with the ham. Mrs. P. R. Robb.
POT ROAST (SAURBRATEN). 6 lbs. of beef from shoulder. Put into a jar and add 3 bay leaves; 1 large onion sliced; \ dozen cloves; \ dozen allspice; pepper and salt. Cover with vinegar. Let stand 5 or 6 days. When ready to use put 3 tbs. lard or drippings into an iron kettle. When lard is hot put in the meat and sear on both sides until well browned. Cover with beef broth or water. Add a little of the vinegar, onions and spices. Let it simmer about 2 hours or until the meat is tender. When done take out the meat; add 2 tbs. browned flour mixed smooth with water to the gravy. Let boil a few moments and serve . Mrs . J . B . Lambert .
SPANISH RAREBIT. Fry 1 tsp. onion in 1 tbs. butter; add 2 cups strained tomatoes; f cup grated cheese. When heated add 4 eggs beaten. Serve on toast or crackers. Gladys A. Campbell.
A PALATABLE POLISH STEW 1 lb. of top of the round steak; 1 cup of bread crumbs; 2 tbs. of chopped suet; 1 onion; 1 heaping tsp. of chopped parsley; 1 egg or a little milk; 1 tbs. of flour; 2 cups of water or stock. Have the steak in one thin slice as broad as possible. Mix in a small basin the bread crumbs, suet, parsley, half the onion parboiled and chopped, pepper and salt to season it. Then the beaten egg or milk to barely moisten the whole. Gather this all up in a lump like a large egg. Roll it up inside of the meat and tie it with string. Put into a saucepan 1 tbs. of drippings; chop half an onion and fry it a little, then add the meat and fry it all round. Mix the flour, water, a little pepper and salt together, pour it in, and let the whole stew for about f of an hour. Take up the meat, removing the string; pour the gravy over it. Parboiling the onion renders it not quite so strong, and it is more palatable in the stuffing.