Boiled Ham
From Purity flour cookbook, 1917
Best served cold after slicing.
Presented as published in 1917. 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
4727Calories
708 gProtein
17 gCarbs
181 gFat
Full nutrition (33 nutrients)
Calories4727 kcal
Protein708 g
Carbohydrates17 g
Fiber0.6 g
Sugars13 g
Total Fat181 g
Saturated Fat61 g
Monounsaturated Fat83 g
Polyunsaturated Fat21 g
Cholesterol1651 mg
Sodium48266 mg
Potassium11800 mg
Calcium240 mg
Iron26 mg
Magnesium575 mg
Phosphorus7371 mg
Zinc65 mg
Copper2.5 mg
Manganese1.2 mg
Vitamin D22 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E6.4 mg
Vitamin K0 mcg
Vitamin B617 mg
Vitamin B1228 mcg
Thiamin (B1)30 mg
Riboflavin (B2)7.2 mg
Niacin (B3)167 mg
Folate127 mcg
Choline2690 mg
Caffeine0 mg
Water2169 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 64. The excerpt below is the record exactly as published.
BOILED HAM Soak a ham weighing about 7 pounds in cold water over-night. In the morning take it out, wipe it and put it over the fire in a saucepan ; cover it with fresh cold water. Let it boil slowly for about 5 minutes. 'Then simmer for 3 hours. Remote the skin and sprinkle it with a little brown sugar, make a few incisions on the surface and cover it lightly with fine bread crumbs, sprinkling a little white pepper
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