Boiled Ham
From Simple cooking of wholesome food for the farm home, 1913
Soaking overnight improves flavor.
Presented as published in 1913. 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
7675Calories
1007 gProtein
582 gCarbs
148 gFat
Full nutrition (33 nutrients)
Calories7675 kcal
Protein1007 g
Carbohydrates582 g
Fiber0 g
Sugars582 g
Total Fat148 g
Saturated Fat97 g
Monounsaturated Fat33 g
Polyunsaturated Fat10 g
Cholesterol2722 mg
Sodium57697 mg
Potassium17962 mg
Calcium272 mg
Iron41 mg
Magnesium1089 mg
Phosphorus15567 mg
Zinc97 mg
Copper13 mg
Manganese1.3 mg
Vitamin D38 mcg
Vitamin C0 mg
Vitamin A653 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B623 mg
Vitamin B1220 mcg
Thiamin (B1)30 mg
Riboflavin (B2)11 mg
Niacin (B3)335 mg
Folate109 mcg
Choline3908 mg
Caffeine0 mg
Water3516 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 18. The excerpt below is the record exactly as published.
Boiled Ham. — Wash well a smoked ham of 12 pounds in weight, put the kettle with enough water to cover the ham
Cook this with the app: pantry check, scaling, and the assistant.