Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Meat | 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
- one quart of meat
- one tablespoonful of curry powder
- one tablespoonful of flour
- one tablespoonful of vinegar
- one tablespoonful of chutney
- one teaspoonful of sugar
- three cloves stuck in each onion
- a pint of vinegar
- a teaspoonful of dry mus- tard
- a tablespoonful of flour
- a large cupful of vinegar from any sweet pickle you may have on hand
- three turnips
- three carrots
- three onions
- 47 boiled ham
- vinegar
- cloves
Directions
To one quart of meat, cut in small pieces, and plenty of gravy, add one tablespoonful of curry powder, one tablespoonful of flour, one tablespoonful of vinegar, one tablespoonful of chutney,, and one teaspoonful of sugar. Boil a few minutes and add a little more thickening if needed. All cold meats are very nice used in this way.
BOILED HAM, No. 1.
Soak the ham over night; put into cold water and let it slowly come to boiling point, then simmer slowly for five hours. The last hour put three turnips, three carrots, and three onions (with three cloves stuck in each onion) into the water, and add a pint of vinegar. Let the vegetables boil with the ham until it is done; skin. Take a teaspoonful of dry mus- tard, the yolk of an egg, a tablespoonful of flour, and enough vinegar to make a soft batter, and spread over the top of ham. Cover with bread crumbs and bake in the oven to a nice brown.
BOILED HAM, No. 2.
Soak the ham over night in cold water; wash it thoroughly and put into kettle with enough cold water to cover it, and heat to boiling point; let it boil slowly for four or five hours, or until the bone will turn. Remove kettle from range and allow to cool before taking out the ham. Trim off the outside and a large portion of the fat ; sprinkle with a generous amount of dark-brown sugar and stick with cloves every few inches. Baste for an hour in oven with a large cupful of vinegar from any sweet pickle you may have on hand, or sherry wine.