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Baked Ham
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 14
Presented as published in 1901. 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
729Calories
72 gProtein
65 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories729 kcal
Protein72 g
Carbohydrates65 g
Fiber0.1 g
Sugars64 g
Total Fat19 g
Saturated Fat6.2 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat2.2 g
Cholesterol168 mg
Sodium4943 mg
Potassium1293 mg
Calcium78 mg
Iron3.1 mg
Magnesium67 mg
Phosphorus760 mg
Zinc6.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B61.7 mg
Vitamin B122.8 mcg
Thiamin (B1)3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate15 mcg
Choline277 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 28. The excerpt below is the record exactly as published.
Baked Ham. — Boil a ten pound ham in water enough to cover, to this add two pounds of brown sugar. Boil three hours, then skim. Mix a tablespoonful of dry mus- tard and one of sugar
Cook this with the app: pantry check, scaling, and the assistant.