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Baked Ham
From Lessons in cooking through preparation of meals, 1912
Serves 6
Presented as published in 1912. 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
148Calories
1 gProtein
37 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein1 g
Carbohydrates37 g
Fiber0.3 g
Sugars36 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.2 mg
Sodium76 mg
Potassium73 mg
Calcium36 mg
Iron0.4 mg
Magnesium6.2 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.7 mcg
Choline4.7 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 29. The excerpt below is the record exactly as published.
BAKED HAM MASHED POTATOES CABBAGE AU GRATIN CHOCOLATE BREAD PUDDING Baked Ham Wipe the ham or piece of ham with a damp cloth, put in a kettle and parboil, allowing lo m to each pound. Drain, remove to a roasting pan, rub over the entire surface with brown sugar and then stick cloves
Cook this with the app: pantry check, scaling, and the assistant.