Ham is the preferred main element of my family’s Easter meal. This year I had to delay this special dinner but now I have some leftover ham to make Miss G. Debus’ Ham Sandwiches in the 1906 Berlin Cook Book.
The first challenge was determining what sort of pickle to use and how big a pickle Miss Debus intended. I chopped the cooked ham and then chopped up two sweet pickles since I don’t usually eat pickles. It doesn’t take much hot water to moisten the mixture. I spread the chopped ham on a slice of buttered bread. It tasted much better than I expected.
Miss G. Debus is Georgina Maud Debus who was just 19 years old when the Berlin Cook Book was published. At 14 she was living with her parents and younger brother and sister. Later she becomes a hospital nurse according to the 1911 census and is a Presbyterian.
One cup of cooked ham chopped fine, two pickles cut very fine, hot water, mix ham and pickles and moisten with a little hot water.