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Baked Ham with Raisin Sauce
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
1935Calories
7 gProtein
476 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1935 kcal
Protein6.6 g
Carbohydrates476 g
Fiber8.5 g
Sugars445 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium175 mg
Potassium2033 mg
Calcium444 mg
Iron6.3 mg
Magnesium118 mg
Phosphorus232 mg
Zinc0.9 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate13 mcg
Choline29 mg
Caffeine0 mg
Water1070 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 18. The excerpt below is the record exactly as published.
BAKED HAM WITH RAISIN SAUCE Cover the ham with water and add 1 c. brown sugar, IV2 c. vinegar. Boil this until tender, then take 2 c. of the water that the ham has boiled in and add 1 c. cider, 1 c. raisins
Cook this with the app: pantry check, scaling, and the assistant.