gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Ham
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 10
Presented as published in 1902. 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
4Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.7 kcal
Protein0.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol1.3 mg
Sodium38 mg
Potassium9.3 mg
Calcium0.2 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus5.8 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)0.1 mg
Folate0.1 mcg
Choline2.1 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 99. The excerpt below is the record exactly as published.
Boiled Ham Soak the ham twenty-four hours, or more if large
Cook this with the app: pantry check, scaling, and the assistant.