nut-freesoy-freefish-freeshellfish-free
Boiled Ham
From Lessons in cooking through preparation of meals, 1912
Serves 2
Garnish with parsley.
Presented as published in 1912. 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
784Calories
16 gProtein
153 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein16 g
Carbohydrates153 g
Fiber1.5 g
Sugars107 g
Total Fat13 g
Saturated Fat2.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol21 mg
Sodium248 mg
Potassium301 mg
Calcium168 mg
Iron2.8 mg
Magnesium31 mg
Phosphorus215 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E1.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.1 mg
Folate79 mcg
Choline44 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 69. The excerpt below is the record exactly as published.
BOILED HAM CREAMED POTATOES PUMPKIN TIMBALE JELLIED FIGS WITH CREAM Boiled Ham Let the ham soak several hours or overnight after scrap- ing and thoroughly scrubbing with a brush. To cook, cover with cold water, bring slowly to the boiling point, let boil a few minutes, then skim and simmer several hours, allow- ing 25 m to the pound. When tender set aside to partially cool in the liquid, then remove, draw off the skin, brush over with beaten yolk of egg, diluted with milk, sprinkle with sugar and cracker crumbs, mixed together, about % c oi each for 5 lbs of ham
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