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Barbecued Ham
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
45Calories
4 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein3.7 g
Carbohydrates5.5 g
Fiber0.4 g
Sugars4 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.1 mg
Sodium156 mg
Potassium76 mg
Calcium7.5 mg
Iron0.4 mg
Magnesium6.7 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate0.9 mcg
Choline15 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 128. The excerpt below is the record exactly as published.
BARBECUED HAM Broiled ham V4 teaspoon sugar 3 tablespoons vinegar lé teaspoon paprika 11% teaspoons mustard 1 tablespoon currant jelly
Cook this with the app: pantry check, scaling, and the assistant.