Boiled Ham
From The easiest way in housekeeping and cooking, 1881
Dot with black pepper and cover the knuckle with a frill of white paper.
Presented as published in 1881. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.5 mg
Potassium0 mg
Calcium7.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 76. The excerpt below is the record exactly as published.
Boiled Ham. Small hams are better in flavor and quality than large ones. A brush should be kept to scrub them with, as it is impossible to get them clean without it. Soak over- night in plenty of cold water. Next morning, scrape, and trim off all the hard black parts, scrubbing it well. Put on to boil in cold water
Cook this with the app: pantry check, scaling, and the assistant.