Americandinner
Baked Ham
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Press by turning another flat dish on top, with a weight over it for better slicing.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
71Calories
1 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein1.4 g
Carbohydrates1.6 g
Fiber0.7 g
Sugars0.5 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium13 mg
Potassium47 mg
Calcium36 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.8 mcg
Choline6.7 mg
Caffeine0 mg
Water463 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 43. The excerpt below is the record exactly as published.
BAKED HAM. Cover your ham with cold water, and simmer gently just long enough, to loosen the skin, bo that it can be pulled off. Ibis will probably be from two to three hours, according to the size of your ham. When skinned, pat in a dripping- pan in the oven, pour over it a teacup of vinegar and one of hot water, in which dissolve a teaspoonful of English mustard, bake slowly, basting with the liquid, for two hours. Then cover the ham all over to the depth of one inch
Cook this with the app: pantry check, scaling, and the assistant.