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Baked Ham
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
556Calories
12 gProtein
108 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein12 g
Carbohydrates108 g
Fiber35 g
Sugars40 g
Total Fat15 g
Saturated Fat4.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat3.9 g
Omega-30.6 g
Cholesterol13 mg
Sodium683 mg
Potassium1365 mg
Calcium709 mg
Iron13 mg
Magnesium289 mg
Phosphorus181 mg
Zinc3.5 mg
Copper0.5 mg
Manganese64 mg
Vitamin D0.2 mcg
Vitamin C5.7 mg
Vitamin A11 mcg
Vitamin E9.4 mg
Vitamin K150 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.1 mg
Folate29 mcg
Choline65 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 73. The excerpt below is the record exactly as published.
BAKED HAM Put a medium-sized ham in a pot and cover with sweet cider. Let it simmer gently for three and one-half hours. Skim frequently to remove the grease as it rises. When tender take out and^ re- move the rind; cut the fat on top into diamonds and in each diamond stick a clove; then rub over the top of the ham one-half of a cupful of maple syrup
Cook this with the app: pantry check, scaling, and the assistant.