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Boiled Ham
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
1076Calories
1 gProtein
277 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1076 kcal
Protein0.8 g
Carbohydrates277 g
Fiber1.9 g
Sugars273 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium154 mg
Potassium4933 mg
Calcium712 mg
Iron16 mg
Magnesium815 mg
Phosphorus117 mg
Zinc1.1 mg
Copper1.7 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.2 mg
Folate1.4 mcg
Choline45 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 18. The excerpt below is the record exactly as published.
Boiled Ham. — While ham is boiling add one cup molasses and one tablespoon black pepper. When it is done, remove the skin, and spread on a paste made of one egg, two table- spoons sugar, half teaspoon mustard
Cook this with the app: pantry check, scaling, and the assistant.