
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 37. One of the earliest known cookbooks by an African American author.
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Perforate the ham, and put slices of onion in.
Rub it with salt.
Canvas the ham, put in whole grains of pepper and cloves; sew it tight, and boil until done.
Take three spoons sugar, one half pint Madeira wine, butter, thicken with flour; boil and turn it over the ham with parsley.