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Boiled Ham
From Dora's cook book, 1888
Serves 8
Presented as published in 1888. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.6 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.6 mg
Sodium48 mg
Potassium12 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus7.3 mg
Zinc0.1 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)0.2 mg
Folate0.1 mcg
Choline2.6 mg
Caffeine0 mg
Water2.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 7. The excerpt below is the record exactly as published.
a Ham very slowly, and, when done, skim and trim it. Make a dressing of bread crumbs, salt, pepper celery, parsley and summer savory, butter, and egg. Take a large sharp knife, and cut into the bone, and, as you take the knife out, put in as much dressing as is possible. Have a paste of flour and water ready, and spread it thick- ly over the ham ; bake in a slow oven. To be eaten cold. BOILED HAM
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