Americandinner
Baked Ham
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
6252Calories
837 gProtein
196 gCarbs
211 gFat
Full nutrition (33 nutrients)
Calories6252 kcal
Protein837 g
Carbohydrates196 g
Fiber0 g
Sugars0 g
Total Fat211 g
Saturated Fat70 g
Monounsaturated Fat95 g
Polyunsaturated Fat24 g
Cholesterol1887 mg
Sodium55162 mg
Potassium13804 mg
Calcium302 mg
Iron43 mg
Magnesium720 mg
Phosphorus8690 mg
Zinc76 mg
Copper3.3 mg
Manganese3.2 mg
Vitamin D25 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B619 mg
Vitamin B1232 mcg
Thiamin (B1)36 mg
Riboflavin (B2)9.3 mg
Niacin (B3)207 mg
Folate546 mcg
Choline3074 mg
Caffeine0 mg
Water2503 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 10. The excerpt below is the record exactly as published.
BAKED HAM. BY MRS. GEO T. BARNES. (Wife of Representative from Georgia.) j|AKE a ham weighing eight or ten pounds. Prepare as for boiling, washing and scraping it well; Then take one pint of flour
Cook this with the app: pantry check, scaling, and the assistant.