gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Ham
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Cloves may be put in ham and baked 20 min.
Presented as published in 1914. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.1 kcal
Protein0.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium63 mg
Potassium15 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus9.7 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
Folate0.2 mcg
Choline3.5 mg
Caffeine0 mg
Water2.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 63. The excerpt below is the record exactly as published.
BOILED HAM. Soak ham over night in cold water.
Cook this with the app: pantry check, scaling, and the assistant.