Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sauce | 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 cold
- 1 cup of cream sauce
- one tablespoon butter
- 1 tablespoon flour
- one cup of orleans molasses
- 3 hard-boiled eggs
- 12 whole cloves
- 1 bay leaf
- 1 small onion cut into quarters
Directions
Miss Louise Dingfelder.
1 cup of cold, boiled ham. 3 hard-boiled eggs, chopped
ground. fine.
1 cup of cream sauce. Yi cup bread crumbs.
Cream Sauce.
One tablespoon butter ; stir into this 1 tablespoon flour and enough milk to make sauce enough for this ham. Put in a but- tered dish and bake until brown.
MT. VERNON WAY OF COOKING HAM.
Mrs. Chas. E. Macbeth.
Have sufficient water boiling to cover ham ; into this put one cup of Orleans molasses, 12 whole cloves, the same of pepper- corns, 1 bay leaf, 1 small onion cut into quarters ; let the ham boil slowly, as it toughens if boiled hard. If cooked in an iron vessel you can let it remain until cold before removing the skin ; but if in tin or copper, take it out immediately. Recipe was given by General Lee's granddaughter.
6\ Meats.