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Baked Stuffed Ham
From The encyclopaedia of practical cookery, 1892
Serves 6
Can also fill space from slices taken from a hot boiled Ham.
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
77Calories
3 gProtein
13 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein3.4 g
Carbohydrates13 g
Fiber0.8 g
Sugars1.1 g
Total Fat3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol7.4 mg
Sodium196 mg
Potassium55 mg
Calcium34 mg
Iron0.9 mg
Magnesium8.8 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A2.7 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline6.2 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 6 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 stuffed Ham. -Boil the Ham till it can easily be skinned, take off the skin, and gash the Ham to the bone ; fill up the cuts with a forcemeat of sifted breadcrumbs, finely- chopped parsley, a very little thyme, a seasoning of pepper and salt, and sufficient butter to mix
Cook this with the app: pantry check, scaling, and the assistant.