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Boiled Ham
From Scientific cooking with scientific methods, 1911
Serves 10
Serve hot with champagne sauce.
Presented as published in 1911. 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
8Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8 kcal
Protein0.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.3 mg
Sodium38 mg
Potassium9.8 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus6.8 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 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline2.1 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 55. The excerpt below is the record exactly as published.
Boiled Ham. Soak ham overnight in cold water to cover. Wash well and trim. Put into ham boiler or kettle large enough to hold it, and cover with cold water. Heat to the boiling-point and cook slowly until tender. A cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.