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Baked Ham with Hot Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 12
For a ham weighing from eighteen to twenty pounds.
Presented as published in 1902. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.1 kcal
Protein0.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.1 mg
Sodium44 mg
Potassium7.7 mg
Calcium9.6 mg
Iron0 mg
Magnesium3.5 mg
Phosphorus4.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline1.8 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 99. The excerpt below is the record exactly as published.
Baked Ha^n with Hot Sauce Remove the thigh-bone of the ham and let it soak in cold water for twenty-four hours before cooking. Then put it in a boiler and boil gradually for three hours. Take it out and remove the rind. Place it in a tightly covered pan with a few carrots, onions, biade of mace, whole cloves, allspice, bay leaf, and one bunch of cooking celery, and add about four quarta of stock or water
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