dairy-freenut-freesoy-freefish-freeshellfish-free
Boiled and Baked Ham
From The new home cook book, 1896
Serves 4
Delicious also covered with a regular cake icing and browned.
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
16Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein2.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol3.3 mg
Sodium95 mg
Potassium23 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus15 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 B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.3 mcg
Choline5.3 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 50. The excerpt below is the record exactly as published.
BOILED AND BAKED HAM. Mrs. P. B. Ayer. Boil your ham tender ; cover it with the white of a raw 118 THE HOME COOK BOOK. egg, and sprinkle sugar or bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.