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Baked Ham
From Cassell's dictionary of cookery, 1892
Serves 8
Time varies by size; allow 28 minutes per pound up to 12 pounds.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 677. The excerpt below is the record exactly as published.
baked ham is much more delicious than a boiled one, and will keep better. Put a ham into plenty of cold water for some hours. If very hard and salt, twenty-four hours will be necessary ; for an ordinary York ham from eight to twelve hours is sufficient. Wash it after soaking in lukewarm water, trim it neatly, and cut away all the rusty smoked parts. Cover it with a coarse paste made of flour and water
Cook this with the app: pantry check, scaling, and the assistant.