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Baked Ham
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
The ham will be tender and sweet. Eggs may be fried in the grease left in the pan.
Presented as published in 1907. 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
34Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein2 g
Carbohydrates4 g
Fiber0.3 g
Sugars3.5 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.3 mg
Sodium96 mg
Potassium45 mg
Calcium9.4 mg
Iron0.3 mg
Magnesium9.9 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4 mcg
Choline8.2 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 20. The excerpt below is the record exactly as published.
BAKED HAM. Have the ham cut about three quarters of an inch thick. Put it into hot water, and }f*t it boil slowly for MEATS 45 ten minutes. Pour off the water, sprinkle with a little brown sugar
Cook this with the app: pantry check, scaling, and the assistant.