Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Champagne | not in our table | 0 |
| Currant | 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
- half cup vin- egar
- two cups chopped meat
- half cup chicken broth to bind
- one cup cracker crumbs
- one cup brown sugar
- half cup flour
- one pint sherry
- one pint of vin- egar
- one teaspoonful of brown flour
- one tablespoonful herbs
- one stalk celery
- one sprig parsley
- a tablespoon of herbs
- one inch apart
- half cup brown sugar
- half glass of champagne
- half glass currant jelly
- 58 landmarks club cook book
- salt
- pepper
Directions
Boil ham, take off skin while hot, pour over it half cup vin- egar, then take two cups chopped meat or chicken, half cup chicken broth to bind, one cup cracker crumbs, salt and pep- per to taste. Then take a long skewer, make holes about one inch apart, put filling in holes. Make a paste of one cup brown sugar, half cup flour, cream enough to make soft paste, rub all over ham. Bake brown, baste with one pint sherry. When cold, slice thin and serve.
Mrs. Jerry Conroy. HOW TO BOIL AN OUD VIRGINIA HAM.
First weigh the ham, then scrub thoroughly with a stiff brush in luke-warm water, being careful to remove every par- ticle of mold. Cover it with cold water, add one pint of vin- egar and a tablespoon of herbs. Let it simmer slowly, keep- ing it on the fire, allowing half hour for every pound in weight of the ham. Take it from the fire and let it remain in the water until nearly cold, then peel off the skin and either sprinkle brown sugar and rolled cracker crumbs over the top or cover with a paste made with one teaspoonful of brown flour and half cup brown sugar, moistened with a little port wine. Then put it in the oven and brown nicely. Dress the knuckle with a white paper ruffle.
Sauces to Serve with Ham — Serve with brown sauce, flavored with half glass of champagne.
To serve cold boiled ham, cut in thin slices, season highly with cayenne pepper or with mustard and lemon juice, and boil two minutes. Melt half glass currant jelly, add a tea- spoonful of butter and a little pepper, and when hot, add sev- eral small slices of ham. Let it boil up and serve at once. For herbs, use one tablespoonful herbs, consisting in part of thyme, summer savory, sweet marjoram ; also use one stalk celery, one sprig parsley.
Mrs. L. W. Blinn.
58 LANDMARKS CLUB COOK BOOK.