dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Ham
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
491Calories
17 gProtein
96 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein17 g
Carbohydrates96 g
Fiber4.7 g
Sugars0.5 g
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol13 mg
Sodium413 mg
Potassium276 mg
Calcium61 mg
Iron6.1 mg
Magnesium45 mg
Phosphorus183 mg
Zinc1.4 mg
Copper0.3 mg
Manganese4.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E1 mg
Vitamin K7.4 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate159 mcg
Choline46 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 148. The excerpt below is the record exactly as published.
a ham on the fire in a large quantity of water, and let it be an hour coming to a boil; boil slowly three hours, take ham from the pot remove its skin, cover the ham with fine cracker crumbs and place in moderate oven to brown; when brown; cover the outside of the ham with pepper in diamonds, place a clove in each of these spots, put a ruffle of cut paper
Cook this with the app: pantry check, scaling, and the assistant.