Recipe Manuscript

Stegt Skinke

Name: Stegt Skinke
Prep time: PTPT10M
Cook time: PTPT40M
Yield: 4
Cuisine: European
Ingredients: 500g ham (preferably cured, but raw can be used); 1 tablespoon butter or pork fat; Fresh parsley (about 10g, for garnish)

"Fried Ham"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner Dinner Lunch

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Stegt Skinke

"Skinken skjæres i Skiver og Sværen af. Hvis den er raa, lægges den i koghedt Vand under Laag i en halv Timestid; dette Vand hældes af og Stykkerne lægges fem Minutter i koldt Vand, hvorpaa de aftørres godt. Ganske lidt Smør eller Fedt smeltes paa Panden, saa den ikke er tør. Panden maa være meget hed, før Skinken kommes paa og Stykkerne vendes ofte, indtil de er nok. Anrettes med Persille, som brunes i Saucen."

English Translation

"The ham is cut into slices and the rind is removed. If it is raw, put it in boiling water under a lid for about half an hour; this water is poured off and the pieces are placed in cold water for five minutes, after which they are dried well. Melt a little butter or fat in the pan, just enough so it is not dry. The pan must be very hot before the ham is added, and the pieces are turned often until they are done. Serve with parsley browned in the sauce."

Note on the Original Text

This recipe is written in an efficient, almost telegraphic style, typical of late 19th-century Scandinavian cookbooks. Instructions are concise, assuming readers possess foundational cooking knowledge. The orthography preserves older Danish forms, such as 'koghedt' (nowadays spelled 'kogende', meaning boiling) and 'Svœren' (the rind). Measurement precision is minimal—quantities and timings are estimated, as home cooks were expected to judge doneness by eye and experience. The recipe shows a pragmatic approach: minimal fat, simple garnish, and straightforward steps that highlight the ingredients.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe appears in an 1884 Danish-Norwegian cookbook printed in Chicago, reflecting the culinary habits and foodways of Scandinavian immigrants in North America. Traditional pork and ham dishes like 'Stegt Skinke' (Fried Ham) were beloved for their simplicity, sustenance, and ability to make use of every part of the animal. At a time when refrigeration was limited or non-existent, cured or salted meats were staple ingredients for many Northern Europeans abroad. Cooking methods were adapted to what was available in immigrant kitchens, preserving a taste of home.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the late 19th century would have used simple, sturdy kitchen tools. A sharp cook's knife would slice the ham, and a heavy iron frying pan or skillet would be used over a wood or coal-fired stove. A lidded pot or saucepan would be essential for simmering the ham. For garnishing, a spoon or small fork would suffice for flipping the parsley in hot fat.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb. 2 oz. ham (preferably cured, but raw can be used)
1 tablespoon butter or pork fat
Fresh parsley (about 1/3 oz., for garnish)

Instructions

Start by selecting a piece of cured or raw ham, approximately 1 lb.
2 oz.
Slice the ham into 1/2-inch thick pieces, removing the rind.
If using raw ham, place the slices in a pot of boiling water, cover, and simmer for about 30 minutes.
Drain the water and immerse the ham pieces in cold water for 5 minutes, then pat them thoroughly dry with paper towels.
Heat a large skillet over high heat and add just a small amount (about 1 tablespoon) of butter or pork fat—just enough to lightly grease the pan.
Once the pan is very hot, fry the ham slices, turning them frequently, until they are cooked through and lightly browned on both sides (about 5–10 minutes, depending on thickness).
Remove the ham to a serving platter.
In the same pan, briefly fry a handful of fresh parsley in the leftover cooking fat until crisp and slightly browned.
Garnish the ham with this browned parsley before serving.

Estimated Calories

350 per serving

Cooking Estimates

It takes about 10 minutes to get your ingredients ready, and cooking takes up to 40 minutes if using raw ham or about 10 minutes with cured ham. Each serving has about 350 calories, and the recipe yields 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.