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To Stuff Fresh Cured Ham

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Virginian cookery (Cooking, American -- Southern style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. Boil the ham.
  2. Take one-half pound grated cracker or bread.
  3. ½ pound butter.
  4. 1 teaspoonful spice.
  5. 1 teaspoonful cloves.
  6. 1 teaspoonful nutmeg.
  7. 1 teaspoonful ginger.
  8. 1 teaspoonful mace.
  9. 3 spoonfuls sugar.
  10. Celery-seed or celery.
  11. 6 eggs, beaten light.
  12. 1 spoonful mustard.
  13. Mix all well together and moisten with cream, if too stiff.
  14. Whilst the ham is hot, make holes to the bone and fill with this mixture.
  15. Put in the stove to brown.