Boiled Ham
From The paper-bag cookery manual, 1911
Cooking must be slow.
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
272Calories
48 gProtein
0 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories272 kcal
Protein48 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat7.4 g
Saturated Fat2.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.1 g
Cholesterol131 mg
Sodium102 mg
Potassium673 mg
Calcium27 mg
Iron1.9 mg
Magnesium46 mg
Phosphorus228 mg
Zinc5.1 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.2 mg
Folate10 mcg
Choline199 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.
Boiled Ham. One can hardly expect to get a large ham successfully cooked in a paper-bag, but a portion, say about half a ham, or a small gammon, can be so cooked to perfection. THE PAPER-BAG COOKERY MANUAL. 63 After soaking the ham, or gammon, in water for several hours, wash it thoroughly and enclose it in a well greased paper-bag with a sufficiency of water
Cook this with the app: pantry check, scaling, and the assistant.