Barbecued Ham
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
24Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium1 mg
Calcium2.7 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.8 mg
Zinc0 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.
Barbecued Ham. Water-cress. Butter Cakes. Huckleberries. Tea. Coffee. Barbecued Ham, — Slice cold boiled corned or smoked ham. Fry in its own fat, remove the slices to another dish, and keep hot while you add to the fat in. the pan a tea- spoonful of white sugar, three dashes of black pepper, a teaspoonf ul (scant) of made mustard, and three tablespoonfuls of vine- ga
Cook this with the app: pantry check, scaling, and the assistant.