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Baked Ham
From The encyclopaedia of practical cookery, 1892
Serves 8
Cooking in its own juice enhances flavor.
Presented as published in 1892. 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
62Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein2.4 g
Carbohydrates12 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.6 mg
Sodium48 mg
Potassium33 mg
Calcium3.2 mg
Iron0.9 mg
Magnesium4.7 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline2.6 mg
Caffeine0 mg
Water3.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 41. The excerpt below is the record exactly as published.
Baked Ham. — Put a Ham weighing about 101b. into a bowl with a good supply of water, and let it soak for twelve hours or so. Take it out, trim off all the rusty or uneatable parts from the underneath side, and spread it over thickly with a paste of flour and water
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